Ingredients
- 4 tablespoons heavy cream
- ½ cups butter (at room temp about 10 minutes, should still be cool)
- 4 cups powdered sugar
- 8 ounces cream cheese (directly from fridge)
- 1 teaspoon vanilla extract
Directions
Place butter in large mixing bowl and beat until smooth. Add cream cheese and blend until fully combined and smooth, about 30 seconds. Add vanilla and powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
Slowly add the cream, a bit at a time, until desired consistancy is met (you may not need all 4 tablespoons of cream). Beat until fluffy, about 1 minute.
Use at once or keep refrigerated. It will keep in the fridge for several days, but you might need to re-beat it for the best texture.
Use this recipe as is, or add:
- 1⁄2 cup cocoa powder for a chocolate frosting.
- 2 to 4 tablespoons any fruit preserve — strain first if it’s chunky. Add the preserves before you add the cream. This might change the amount of cream you end up needing to add. Add food coloring for a better color to match the flavor you’re using.
- An additional 4 ounces cream cheese for a stronger cream cheese flavor.