| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | about 4 cups |
Ingredients
- 16 ounces cream cheese, room temperature
- 6 tablespoons unsalted butter, room temperature
- Pinch fine salt
- 1 teaspoon vanilla extract
- 2 cups confectioner’s sugar
Instructions
- Add the cream cheese and butter to a stand mixer fitted with the paddle attachment. Beat until light and fluffy, about 4 minutes, scraping down the sides of the bowl at least once. Add the salt and beat another minute, then add the vanilla. Reduce the mixer speed to low and slowly add the confectioner’s sugar. Beat until fully incorporated.
- Use on your favorite red velvet cake.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 259 |
| Total Fat | 19 g |
| Saturated Fat | 11 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 0 g |
| Sugar | 21 g |
| Protein | 2 g |
| Cholesterol | 57 mg |
| Sodium | 151 mg |
Reviews
For a chocolate cake, then sprinkled w/peppermint-big hit!