Cream cheese frosting
Votes: 47
Time: 15 min.
Complexity: easily
Complexity: easily
By using equal parts butter and cream cheese, you get the traditional flavor of the beloved frosting often used as a filling for red velvet cake.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 110 g softened butter
- 110 g softened cream cheese, such as Philadelphia, Mascarpone
- 2 cups powdered sugar
- 1 tsp vanilla extract
We recommend
Recipes with similar ingredients: powdered sugar, vanilla extract, mascarpone cheese, Philadelphia cheese
Cooking the dish according to the recipe:
- In a large bowl, beat the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar 1 cup at a time and beat until smooth and creamy. Stir in the vanilla extract.
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