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Cream Cheese Frosting

Use this for cakes and other recipes, like these Pumpkin Bars and this Carrot Cake.

Cream Cheese Frosting
  • 2 (8 oz) packages cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 tsp vanilla
  • 2 1/2 cups confectioners’ sugar, sifted

Beat cream cheese, butter, and vanilla with electric mixer at medium-high speed until light and fluffy, about 2 minutes. Reduce speed to medium and gradually add powdered sugar, beating well until frosting is smooth. This frosts tops and sides of two 8- or 9-inch layers. (Halve the recipe to frost a 13x9x2-inch cake.) Cover and store frosted cake in the refrigerator.

Source: Adapted from The Ulterior Epicure

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