I’m not a huge fan of cream cheese frosting, which is funny considering I like cream cheese in almost any other recipe. This recipe balances cream cheese and buttercream, which makes it very palatable for my discerning tastes.
If you’re looking for a ‘cream cheese’ frosting with just a subtle hint of cream cheese (I do!), look no further. You’ve found your frosting. If strong cream cheese flavor is what you’re after, I would not recommend this recipe.
- 8 T. butter
- 4 oz cream cheese, room temperature
- 2 T. Vanilla Sugar
- 2 to 3 c. powdered sugar
- 1/2 tsp. kosher salt (optional)
Mix all ingredients thoroughly using a stand mixer. Start with two cups of powdered sugar and add more until you’ve reached your desired consistency and sweetness.
*This recipe (generously) frosts approximately 40 cookies.
It’s my opinion that salt makes everything taste better. I mean everything. Even sweets. I’ve taken to adding salt to frosting in order to cut down on the sweetness and get the contrast of sweet and salty. If you don’t like to add salt to normal recipes, let alone desserts, this recipe is perfectly fine when you don’t add salt. I didn’t my first time and thought the frosting was amazing. It was just that much better the second time when I added salt.