Ingredients
1 cup (2 sticks) unsalted butter, softened
3 1/2 cups confectioners' sugar (powdered sugar)
1 to 3 tablespoons heavy cream
1 teaspoon LorAnn Cream Cheese Bakery Emulsion
Dash of sea salt (optional)
No Cream Cheese "Cream Cheese" Frosting
Recipe PDF
R0073.pdf
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Directions
1
Using an electric mixer, or stand mixer with whisk attachment, cream butter and sugar on low speed until combined, then beat on medium speed for 3 to 4 minutes.
2
Add cream one tablespoon at a time, until desired consistency is achieved.
3
Add LorAnn Cream Cheese Bakery Emulsion and salt and beat an additional 1 minute.
4
Frosting can be refrigerated for up to 2 weeks. Bring to room temperature and re-whip before using. Iced cakes and cupcakes can be stored at cool room temperature for up to 3 days.
5
Makes about 3 cups frosting.
