4 (8oz) packages full-fat cream cheese (preferably Philadelphia brand), broken into large chucks, at room temperature (but not too soft)
1 tablespoons pure vanilla extract
1½ cups (118g/6.6oz) powdered sugar, sifted
Directions
Using a hand mixer, beat the cream cheese on low speed until smooth, about 2 minutes. Scrape down the sides and bottom of the bowl. Add the vanilla and beat just until incorporated. With the mixer on low, gradually add ½ cup (62g/2oz) at a time, beating until smooth but not creamy. Scrape the bottom and sides of the bowl. Be careful not to overbeat or the icing will become gummy.
Use immediately. If the icing looks a little gummy (you overmixed), you can cover and refrigerate it for 2 to 3 hours to thicken. It's best to use this the same day. If you want to make it ahead of time, refrigerate covered for up to 3 days. Bring to room temperature before use. You may need to beat it again to soften.
For recipes like our Red Velvet Cake, this icing lets the cream cheese shine through.
Ingredients
4 (8oz) packages full-fat cream cheese (preferably Philadelphia brand), broken into large chucks, at room temperature (but not too soft)
1 tablespoons pure vanilla extract
1½ cups (118g/6.6oz) powdered sugar, sifted
Directions
Using a hand mixer, beat the cream cheese on low speed until smooth, about 2 minutes. Scrape down the sides and bottom of the bowl. Add the vanilla and beat just until incorporated. With the mixer on low, gradually add ½ cup (62g/2oz) at a time, beating until smooth but not creamy. Scrape the bottom and sides of the bowl. Be careful not to overbeat or the icing will become gummy.
Use immediately. If the icing looks a little gummy (you overmixed), you can cover and refrigerate it for 2 to 3 hours to thicken. It's best to use this the same day. If you want to make it ahead of time, refrigerate covered for up to 3 days. Bring to room temperature before use. You may need to beat it again to soften.
