Cream cheese frosting
Enough for the double-layer cake. For a single cake, half the recipe. Or make it all and eat the rest on a baguette for tomorrow’s breakfast.
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Ingredients
- Cream cheese 8 oz (225 g), at room temperature
- Butter unsalted, 6 Tbsp (85 g), at room temperature
- Confectioner’s sugar 2-1/2 cups (300 g)
- Vanilla extract 1 tsp
- Lemon juice 2 Tbsp
Instructions
- Cream the cream cheese and the butter.
- Sift in the sugar and beat until the lumps are gone.
- Stir in the vanilla extract and the lemon juice. If the mixture is too runny, add some more sugar. You can also refrigerate the frosting for a half hour before using to make it a bit thicker.
- Frost cake(s) when cool.