Every cream cheese icing I tried seemed off…either too creamy, not cream-cheesy enough, too sweet, or too heavy. After many tries and a little tweaking, I think I’ve got it! Will spread on 24 cupcakes or do 18 1M piping swirls.
- 1 Stick of Butter
- 1.5 Blocks of Cream Cheese (12oz.)
- 2 to 3 Cups of Powdered Sugar (to taste)
- 1.5 tsp. Vanilla
1. Cream together butter and cream cheese.
2. Add vanilla.
3. Add 2 cups of powdered sugar. Taste. If you like it this cream-cheesy, leave it. Or, add 1/2 cup of powdered sugar until you achieve your desired sweetness.