You can’t go wrong when you’re frosting your favorite cupcakes and cakes with this rich, tasty frosting by Buddy Valastro. From Baking with the Cake Boss.
MAKES ABOUT 3 CUPS, ENOUGH TO FILL AND ICE ONE 9-INCH CAKE
I always make this frosting—the classic filling and topping for Carrot Cake and Red Velvet Cake —with Philadelphia brand cream cheese, which I think is simply the best. Use this as soon as you make it because it gets very stiff in the refrigerator. If you have to refrigerate it, do not microwave it to freshen it. Instead, let it rest at room temperature for 4 hours to soften.
Two 8-ounce packages cream cheese
1/2 cup (1 stick) unsalted butter, softened
1 teaspoon pure vanilla extract
2 cups powdered (10X) sugar, sifted
1. Put the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment and paddle at medium speed until creamy, approximately 30 seconds.
2. With the motor running, pour in the vanilla and paddle for 30 seconds. Add the sugar, a little at a time, and mix until smooth, approximately 1 minute after the last addition. Use right away, or refrigerate in an airtight container for up to 2 days.