Classic Cream Cheese Frosting

If you haven’t been paying attention lately, come September, I am expected to make a wedding cake.

Well, I’m expected because I volunteered. I bet you’re shocked.

A couple of weeks ago I did my second test run. I’ve been playing around with flavors of cake and frosting and experimenting with different techniques.

I was lucky enough to have most of the bridesmaids around to sample this experiment. While they loved it, I have not yet decided if the cake recipe is worth it.

But the frosting is a whole different story.

In my mind, this is the perfect cream cheese frosting. And I should know. Cream cheese frosting is the only kind I like.

It is the perfect balance of sweet and tangy. And because you are adding the sugar yourself, it can be as sweet or as tangy as you like.

You will need…

4 8-ounce packages of cream cheese, softened

2 sticks unsalted butter, softened

2 pounds confectioner’s sugar (you don’t have to use all of it if you don’t want)

1 tablespoon fresh lemon juice

½ teaspoon vanilla extract

1/8 teaspoon salt

Start by beating the cream cheese and butter in a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer on medium-high speed until fluffy.

Beat in the lemon juice, vanilla and salt.

Turn the speed down to low and add the sugar a little at a time.

Taste the frosting as you go until it is as sweet as you want it.

Beat until completely smooth.

Frost.

Enjoy!

Love and Beer Floats

Angela