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Cream Cheese Frosting

  • Yield: Makes enough for 24 cupcakes
Cream Cheese Frosting

Source: Martha Bakes

Ingredients

  • 8 ounces (2 sticks) unsalted butter, room temperature
  • 12 ounces cream cheese, room temperature
  • 1 pound (4 cups) confectioners' sugar, sifted
  • 2 to 3 tablespoons strained raspberry jam
  • 3/4 teaspoon pure vanilla extract

Directions

  1. Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then jam and vanilla; mix until smooth.

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