Whipped Cream Cheese Icing
Light, creamy, delicious! This whipped cream cheese icing is the perfect accompaniment to both my classic red velvet cake and carrot cake!
Ingredients
- 16 oz cream cheese, softened (room temp) 2 blocks (2 - 8 oz blocks)
- 1 cup butter 2 sticks
- 6 cups powdered sugar
- 2 teaspoons vanilla extract
- pinch salt
Instructions
- whip the cream cheese and butter with the paddle attachment until incorporated. Add the powdered sugar, 3 cups at a time. Mix until smooth. Add vanilla. Replace paddle attachment with the balloon whip attachment. Whip for 3-4 minutes. This will make the icing very fluffy.
- In the bowl of a stand mixer, blend the butter and cream cheese with the paddle attachment.
- Add the powdered sugar, a couple cups at a time, mixing well in-between each addition.
- Add the vanilla and a pinch of salt. Mix again.
- Replace the paddle attachment with the balloon whip attachment and whip on high for about three minutes.
- Be sure your cake is cool before you ice it. Store icing in the fridge for 4-5 days or the freezer for up to three months. Bring to room temperature before using.
Video
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