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Cream Cheese Frosting
From Chocolate from the Cake Mix Doctor, by Anne Byrn

I used to think that cream cheese frostings were too heavy, but now I have discovered this lighter version, using part cream cheese and part butter. The addition of cream cheese makes a frosting less sweet and is a nice complement to cakes, especially chocolate.


1 package (8 ounces) cream cheese, at room temperature
8 tablespoons (1 stick) butter, at room temperature
3-3/4 cups confectioners' sugar, sifted, plus additional if needed
2 tsp pure vanilla extract


1. Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Add the confectioners' sugar, a little at a time, blending with the mixer on low speed until the sugar is well incorporated, 1 minute. Add more sugar as needed to make the frosting spreadable. Add the vanilla, then increase the mixer speed to medium and blend until the frosting is fluffy, 1 minute more.

2. Use this frosting to frost the top and sides of the cake or cupcakes of your choice.

Yield: Makes 3-1/2 cups, enough to frost a 2- or 3-layer cake
Preparation Time: 5 minutes

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