Cream Cheese Frosting

Red Velvet Cake With Cream Cheese Frosting
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Makes 4 cups| Hands-On Time: | Total Time:

Ingredients

  • 2 8-ounce bars cream cheese, at room temperature
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 3 cups confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • pinch kosher salt

Directions

  1. Using an electric mixer, beat the cream cheese and butter on high speed until light and fluffy, 2 to 3 minutes. Reduce mixer speed to low and gradually add the sugar, then the vanilla and salt, and beat until smooth, scraping down the sides of the bowl as necessary.
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Nutritional Information

  • Per ServingServing Size: 1/10 of recipe
  • Calories 337
  • Fat 17g
  • Sat Fat 11g
  • Cholesterol 49mg
  • Sodium 69mg
  • Protein 2g
  • Carbohydrate 46g
  • Sugar 45g
  • Fiber 0g
  • Iron 0mg
  • Calcium 21mg
What does this mean? See Nutrition 101 .

Quick Tip

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The frosting will keep in the refrigerator for up to 1 week. Bring to room temperature and, using an electric mixer, beat on low until light and fluffy before using.

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