Shiny Cream Cheese Frosting
Let this frosting chill for at least three hours before spreading. Use this to frost Citrus Poppyseed Cake or your favorite cupcakes.
- Yield: Makes 3 cups
Source: Martha Stewart Living, May 1997
- 12 ounces cream cheese, room temperature
- 6 tablespoons unsalted butter, room temperature
- 3 cups confectioners' sugar
In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium-low speed until smooth, about 1 minute. Add butter, and cream until smooth, about 2 minutes. Add confectioners' sugar on low speed, and mix until completely combined.
Beat frosting on medium speed until smooth and fluffy, about 1 minute. Transfer to an airtight container, and chill until firm, 3 hours or overnight.