6 tablespoons/¾ stick(85g/3oz) unsalted butter, cut into small pieces, at room temperature (but still firm)
5 cups (625g/22oz) powdered sugar, sifted
1½ teaspoons pure vanilla extract
2 (8oz) packages full-fat cream cheese (preferably Philadelphia brand), at room temperature (but not too soft)
Directions
Using a hand mixer, beat the butter on medium speed until smooth and creamy, about 2 minutes. Add the sugar and mix until it looks like crumbly sand.
Scrape down the sides and bottom of the bowl. Add the vanilla and mix just until incorporated. With the mixer running on low speed, add the cream cheese about 2 ounces at a time.
Beat until smooth but not creamy. You want to just get the lumps out. Scrape the bottom and sides of the bowl. Best if used immediately.
This recipe is typical of a Southern-style cream cheese icing. It's sweeter than our Cream Cheese Icing.
Ingredients
6 tablespoons/¾ stick(85g/3oz) unsalted butter, cut into small pieces, at room temperature (but still firm)
5 cups (625g/22oz) powdered sugar, sifted
1½ teaspoons pure vanilla extract
2 (8oz) packages full-fat cream cheese (preferably Philadelphia brand), at room temperature (but not too soft)
Directions
Using a hand mixer, beat the butter on medium speed until smooth and creamy, about 2 minutes. Add the sugar and mix until it looks like crumbly sand.
Scrape down the sides and bottom of the bowl. Add the vanilla and mix just until incorporated. With the mixer running on low speed, add the cream cheese about 2 ounces at a time.
Beat until smooth but not creamy. You want to just get the lumps out. Scrape the bottom and sides of the bowl. Best if used immediately.
