I normally use this recipe for my red velvet, honey walnut and carrot cakes. It is also from Pinch My Salt with a little alteration. Enjoy!
#nowplaying (Winner) 공허해: Empty - Sungha Jung
500g. cream cheese (2 packages), softened
115g unsalted butter (one stick), and softened
1 teaspoon vanilla extract
1 cup (or more) icing sugar, sifted
3g or a pinch of salt
- With an electric mixer, blend together cream cheese and butter until smooth.
- Turn mixer to low speed and blend in powdered sugar, salt and vanilla extract.
- Turn mixer on high and beat until light and fluffy.
- Use immediately or refrigerate, covered, until ready to use. If refrigerated, the frosting will need to be brought to room temperature before using (after frosting softens up, beat with mixer until smooth).
- REMINDER: The more sugar you used, the less tangy the cream cheese would taste.
Okay, back to watching more zumba video lol.
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