Today's recipe is a magical blend of both styles of cream cheese frosting. It is VERY smooth and VERY creamy, it has the flavor of a GREAT cheesecake but it definitely has some sweetness too....it's just perfect, AND it pipes well !!
(2) 8 ounce packages full fat cream cheese (room temperature)
1/2 cup UNSALTED butter (room temperature)
3 teaspoons vanilla extract
6 cups powdered sugar
Beat the cream cheese and the UNSALTED butter together with electric mixer (on high) until smooth and creamy.
Add the vanilla extract and the powdered sugar,(add powdered sugar, one cup at a time, beating until smooth between each addition.
Scrape down interior of the bowl and give it one last mix...that's it!!
This is the perfect frosting for that red velvet cake you've been wanting to make.