Kks Creamcheese Frosting Recipe

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kks creamcheese frosting

Krystle Kirk


you can use fresh fruits (i.e. strawberries, raspberries) or even nuts as a wonderful garnish. you can also use different flavoring; this is by far the last cream cheese frosting you'll ever need. it is so easy to alter and manipulate and very very easy to make! Enjoy!

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24 cupcakes or 2 9 inch round layer cakes


10 Min


2 stick
unsalted butter (room temp i use land o' lakes)
2 tsp
1 tsp
salt (i use mccormick sea salt grinder)
2 c
confectioners' sugar
8 oz. packages of philly cream cheese (room temp)
3 c
heavy whipping cream (if you want the frosting to be "fluffy" and easier to pipe)

Directions Step-By-Step

grab a large mixing bowl. use a rubber spatula to soften cream cheese (make sure it is room temp.), gradually add the softened butter and vanilla until combined. (I use a mixer on the lowest setting and mix for about 5 min using a rubber spatula to scrap down the sides to ensure even mixing)
gradually add 2 cups of powdered sugar. (Add more if you wish until you reach a good consistency for spreading)
add whipping cream (optional, depending on what consistency you're looking for; the whipping cream is great for piping icing for cupcakes)
(frost cupcakes with a butter knife or pipe it on with a big star tip)

About this Recipe

Course/Dish: Dips, Spreads
Other Tag: For Kids