Sunday, October 4, 2009

Cream Cheese Frosting

Makes more than enough to frost a large 9" 2-layer cake.

8 ounces (2 sticks) unsalted butter, room temperature
16 ounces cream cheese (2 blocks), room temperature
1 pound (4 cups) confectioners' sugar, sifted
3/4 teaspoon pure vanilla extract

Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth. Frosting can be refrigerated for up to 3 days; before using, bring to room temperature, and beat until smooth.