Earlier this week, I was looking for a cream cheese frosting recipe that was not too sweet. Thanks to Martha, I found the perfect balance. I cut her recipe since I needed only one cup. The ratio of 4 onces of cream cheese, 4 ounces of unsalted butter and half a cup of sifted confectioners’ sugar works for me. Then, add half of teaspoon of the best vanilla extract for the ultimate taste.
For the right texture, don’t use bar cream cheese at room temperature. It is easy with a rubber spatula to soften cold cream cheese in a bowl. Same is true for the butter. I take it directly from the fridge and cut it in small pieces. The trick is to gradually add butter, and continue beating until smooth and well blended. Give this recipe a try the next time you need to a cream cheese frosting.