Vanilla Cream Cheese Frosting.

          

Hi guys,
This is a follow on from my Red Velvet Cupcake recipe that I posted a few days ago.
This is a very simple frosting and contains more cream cheese and less butter than a usual cream cheese frosting.
Its has a lovely light texture but still has the lovely tang on cream cheese along side a hint of vanilla.

          

Firstly as you may know you have to give frosting the time to whip, if you don't your frosting will not be light or fluffy it'll be grainy and quite possibly too sweet and difficult to pipe. 
You have to firstly whip the cream cheese and butter together until they are combined and pale, this will take around 5 minutes, if you see the yellow of the butter you must keep going. Scraping the bottom and sides of the bowl the whole time.  
Measure and sift or whisk your powdered sugar and on a slow speed begin to add the powdered sugar by the tablespoon. When you have all the sugar in and combined then you amp it up to high speed and whip for a further 5 minutes, adding the vanilla halfway through.
After 5 minutes this is where you will know if it is just right or if you need to add a teaspoon or 2 of milk in to thin it out a little. 
You want it thick and creamy for piping and a little thinner for filling and icing a cake.

{INGREDIENTS}
250 grams Cream Cheese at room temperature.
5 & 1/2 Tablespoons Butter softened
5 & 1/2 cups Icing Sugar 
1 teaspoon Vanilla Extract
1-2 teaspoons milk (if needed)

Cream butter and Cream Cheese until pale and combined, slowly add in the powdered sugar on a slow speed and whip on high for 5 minutes until light and airy adding the vanilla halfway through.
Add 1-2 teaspoons milk if needed to thin frosting to desired consistency.
Pipe onto Red Velvet Cupcakes and enjoy. 

Until next time 
Stacey xx