The amounts listed above makes enough for 12 cupcakes. See notes for cake amounts.
In a mixing bowl (or in the bowl of an electric stand mixer fitted with the paddle attachment) cream together cream cheese and butter until smooth and slightly fluffy.
Add powdered sugar and vanilla and mix on low speed until combined. Then increase speed to high and whip for a few minutes until light and fluffy.
Transfer frosting to freezer and freeze 3 minutes. Remove and mix with mixer just briefly. Repeat this process up to 2 more times until frosting is more firm (not clumpy and too cold but firm enough to frost and not be running).
Frost cupcakes or cake and keep refrigerated.
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