Classic Cream Cheese Frosting

Hi guys!  If you need something sweet to beat the Monday slump, today's recipe is for you!

Cream cheese frosting is a CLASSIC.  That's probably because it's sooooo good!  It's super creamy, lightly sweet, and so easy to make!  As long as you have a few basic ingredients, a hand-mixer, and 5 minutes, you can make it!

If you're wondering why cream cheese frosting has both cream cheese and butter in it, I'll tell you why.  Without butter, cream cheese frosting would be like soupy sweetened cream cheese.  It would still taste great, but the texture would be off and it wouldn't have quite the same umami.  (  For more about umami, see this post.  Bottom line with umami is that is usually used in the context of the meatiness that certain savory ingredients have, but IMO , it can also be applied to sweets in context of their richness.  Let me know what you think about that in the comments below.  In short, butter gives the cream cheese frosting more volume and also the right texture and richness.

The possibilities with this frosting are endless.  Spread it on pretty much any cake, such as this one for a decadent treat.   It really is the icing on the cake 😉.  (Pun intended.)  Stay tuned for another cake you can spread it on, coming on Friday!

I slightly tweaked a recipe from this cookbook for today's recipe.  This recipe yields about 2 1/2 cups frosting, which is more than enough for lightly frosting a dessert.  I hope you enjoy this recipe and have a great week.  Let me know in the comments below what your favorite frosting is!

Classic Cream Cheese Frosting

• 1 8 oz. package of 1/3-less-fat cream cheese, softened
• 1/4 cup (1/2 stick) butter, softened
• 2-3 tsp. milk
• 3 cups powdered sugar

1. In a medium bowl, beat the cream cheese, butter, milk, and vanilla with an electric or stand mixer on low speed until smooth.
2. Gradually beat in the powdered sugar, 1 cup at a time on low speed until smooth and spreadable.
3. Enjoy, storing frosting in the fridge.