Stable Cream Cheese Frosting Recipe
(Makes approximately 5 cups)
2 lbs. (907 g) Powdered sugar
8 oz. (226 g) cream cheese brick, softened
2 sticks (226 g) unsalted butter, softened
1 TBSP pure vanilla extract*
2 tsp lemon juice
pinch of salt
gel coloring of choice (optional)
*use clear vanilla for extra white buttercream
1. Place softened cream cheese and butter into the bowl of a stand mixer, and beat on high for 5 minutes (or until pale and increased in volume).
2. Turn mixer to the lowest setting. Add salt, lemon juice and vanilla. Begin adding powdered sugar- 1 cup at a time, until all has been added.
3. Beat at a medium speed until buttercream is smooth and creamy. Gel color can be added at this point.
Buttercream can be stored for up to 2 weeks in the refrigerator, or two months in the freezer.