This is one of those basic repertoire recipes that is almost embarrassing to post. But, if you’re curious how I make it, this is how.
Cream Cheese Frosting
- 1 8oz. brick cream cheese, softened
- 1/2 cup butter, softened
- 1 tsp vanilla
- 16 oz. powdered sugar.
- Optional: 1 cup toasted chopped pecans
Beat the cream cheese and butter together until mixed and light and fluffy. Beat in the vanilla. Beat in the powdered sugar. Mix in the nuts, if desired.
Frost your cake.
Shamelessly lick the bowl.