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