Cream cheese frosting comes in handy for all sorts of delicious delicacies – like red velvet cake, cupcakes, and well… just about anything else I can think of right now. It just makes anything taste better in my book – and no wonder with all that fluffy, vanilla, creamy goodness!
Yesterday I made a scrumptious pumpkin cake that I topped with cream cheese frosting and a little something special. I cut a piece of the pumpkin cake and shared it with Little Buddy for an afternoon treat – my kitchen was filled with more “ummms” than I think I’ve heard all week. I knew right then and there I had to get that cake out of my house or we’d be in an arm wrestle over it.
Thankfully, my sister kindly accepted it.
I’m so glad she did.
I’d hate to be arm wrestling a nine year old over it.
I’ll share the recipe for the pumpkin cake soon so you can deal with your wrestling match issues. It’s that yummy!
But, as we finished up sharing our piece of cake, Little Buddy asked me, “Can you put some of this frosting on my pancakes?”
I quickly replied, “Not on your pancakes, but it works pretty well just eating it off a spoon.”
Here’s how I make my cream cheese frosting.
Cream your cream cheese with an electric mixer.
Add in your softened butter and cream it with your cream cheese.
Butter and cream cheese. The perfect little combination.
Turn your mixer off or on a very low speed and add in your confectioner’s sugar.
Beat until cream and well-combined.
Now add in your vanilla.
Beat on high speed for just a few seconds until all of your frosting is well-combined, fluffy and perfect!
Then spread it on and enjoy!
Be sure to check back for that Pumpkin Cake recipe. You’re going to love it!