Recipe by Vyrianna

From _Small Batch Baking_ while the author pairs the recipe up with her carrot cake, it's my frosting of choice for all small batch cakes that I've made. (Then again, I think cream cheese frosting is good on anything .... or just out of the bowl.)

Ingredients Nutrition

Directions

  1. Place the cream cheese and butter in a medium-sized bowl, and cream them with a fork or a hand-held electric mixer on medium speed until smooth, about 45 seconds. Sift the confectioners' sugar over the cream cheese mixture, then beat, using a hand-held electric mixer on medium speed, until the frosting is creamy. Stir in vanilla. Use immediately, or cover the refrigerate. Let stand at room temperature for 1 hour before serving.

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