Healthier Cream Cheese Frosting

• Vegetarian
• Gluten free

• Baking & Spices

  • 1 cup Powdered sugar
  • 1 pinch Salt
  • 1/2 tsp Vanilla extract

• Dairy

  • 1 12 ounces (340 grams cream cheese
  • 3 6 tablespoons (42-84 grams unsalted butter, room temperature2, unsalted

Found on texanerin.com

Ingredients

• 12 ounces (340 grams) cream cheese, room temperature1
• 3-6 tablespoons (42-84 grams) unsalted butter, room temperature2
• 1 cup (120 grams) powdered sugar (you can add more, if desired)
• pinch of salt
• 1/2 teaspoon vanilla extract

Directions

• In a medium mixing bowl, beat the cream cheese and butter together with an electric hand mixer at medium speed until well combined. Its okay if it looks a little crumbly.
• Gradually beat in the powdered sugar until totally combined and then beat in the salt and vanilla. If its firm enough for your needs, frost your cake / cupcakes.
• If you want it firmer, refrigerate for about an hour, stirring the frosting after about 30 minutes. Dont let it chill too long before frosting your cake, though, because it gets quite firm, like a cream cheese tart filling. If that happens, just bring it to room temperature and then frost.
• Refrigerate in an airtight container for up to 3 days and refrigerate anything you frost with this frosting. The frosting firms up once refrigerated so if you want the softer frosting texture (rather than a cream cheese tart filling kind of texture), let the cupcakes come to room temperature before serving.