Cream Cheese Buttercream Frosting Whipped for Cakes

Set out cream cheese room temp, unsalted butter room temp, and powdered sugar before you start Cream Cheese Buttercream Frosting Whipped for Cakes. The batch is written for 24 Cupcakes.

Count on 25 minutes of prep, about 25 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 21 ounces cream cheese room temp
• 18 tablespoons unsalted butter room temp
• 2 cups powdered sugar
• 2 tablespoons lemon juice ~ the juice of 1 lemon
• 1 teaspoon vanilla extract

How the cooking goes

1. Cream together cream cheese, butter, and sugar until the texture looks smooth.
2. Put lemon juice and extract. If it gets too warm, chill it. Just pop the whole bowl and attachments in the fridge and give it an hour.
3. Whip with a paddle.

After it comes off the heat

Chill it for the time the method names before serving. Keep leftovers covered in the refrigerator.

If you want another plate from Frosting, open Swiss Meringue Buttercream Whipped for Cakes and Peppermint Frosting Whipped for Cakes.