Cream Cheese Butter Cream

Sweet yet tangy, the perfect accompianment to carrot cake.

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Cream Cheese Butter Cream

Yield: 4 cups, enough for 1 (7 -inch) cake or 18 cupcakes

Author: Butter

Prep time: 15 MinTotal time: 15 Min

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Ingredients

• 1 ½ cups butter, room temperature
• ½ cup cream cheese, room temperature
• 4 cups icing sugar
• ½ cup whole milk
• 2 tbsp pure vanilla extract

Instructions

1. In a stand mixer fitted with a paddle attachment, beat the butter and cream cheese on high speed until very pale in colour. Scrape down the sides of the bowl at least twice wile beating to make sure the butter and cream cheese are evenly combined.
2. Turn the mixer to low and slowly add the icing sugar. Mix until well combined then slowly add the milk and vanilla. Scrape down the sides of the bowl again.
3. Turn the mixer to high and let it run for a least 10 to 12 minutes, until the butter cream is light and fluffy.

https://www.anthologyofcrumbs.com/cream-cheese-frosting

butter cream, buttercream, cream cheese, creamcheese, carrot cake, frosting, icing

Desserts, Cakes & Cupcakes, Baking & Bites