Cream Cheese Frosting
This amount of frosting is good for 24 cupcakes or a 9×13 size cake. There may be a little extra just to eat! Yum!
What You Need:
1 8oz pack of cream cheese (softened)
1/2 cup (1stick) of unsalted butter (softened)
2 teaspoons of vanilla extract
1 1/2 cups of powdered sugar
1/4 teaspoon of salt
A small squeeze of a lemon (optional)
Steps:
1. Combine all ingredients into a medium sized mixing bowl except for the lemon. Mix well until smooth and creamy.
2. Now take the lemon and squeeze just a little bit of lemon juice to give the frosting a sweet tangy taste. Mix well. Taste, and add more if needed.
3. Spread on cupcakes, muffins, breads, whatever your little heart desires.
Note: store any left over frosting in the fridge. Frosting is good for 3-5 days.
If it’s looking like this picture below the cream cheese or butter may not have been softened enough. No worries though! Just let the frosting sit out for a bit. Then mix again with an electric mixture.
I let it sit out and then we re-mixed it. Smooth and creamy, just what we wanted!
Enjoy my precious gems!
The Wild Gems 