Cream Cheese Frosting for "Parade" Cupcakes
Use this recipe to make our "Parade" Cupcakes. Add food coloring to one-half cup frosting for piping letters or designs.
- Yield: Makes 5 cups
Source: Martha Stewart Living, July/August 1998
- 3/4 pound cream cheese, room temperature
- 3/4 cup butter (1 1/2 sticks), room temperature
- 1 1/2 teaspoons pure vanilla extract
- 6 cups confectioners' sugar
In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla extract on low speed until smooth. Gradually add the sugar a little at a time, incorporating it into the butter mixture before adding more. Beat until easy to spread. Store, refrigerated, in an airtight container up to 3 days.