Butter and Cream Cheese Frosting
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- 4 oz
- cream cheese (half of the 8 oz package) room temperature
- 1 stick
- butter,no salt, no substitutes, room temperature
- 1 tsp
- vanilla extract
- 2-3 Tbsp
- 3-3 1/2 c
- powdered sugar
- 2 tsp
- jello gelatin powder, any flavor or type (optional)
1Make sure that the butter and cream cheese are room temperature. If they aren't, the frosting will not be creamy.
2In an electric mixer, using the whisk attachment, combine cream cheese and butter. Scrape the sides as needed. Add vanilla and milk and slowly incorporate until smooth.
3Add powdered sugar by the tablespoon while the mixer is on a low speed. Once all the powdered sugar is incorporated, whip for at least 1 minutes. Scrape bowl of mixer as needed. Optional: Add the jello powder at this time, first starting on low speed and increasing speed to incorporate.
4Spread on cake and refrigerate for a few hours to let the butter and cream cheese set up fully.