Sweet Cream Cheese Frosting
 
Makes 2½ cups
Ingredients
  • 1 (8-ounce) package (225 grams) cream cheese, softened
  • ¼ cup (57 grams) unsalted butter, softened
  • 4 cups (480 grams) confectioners’ sugar
  • 2 tablespoons (30 grams) heavy whipping cream, chilled
  • 1 teaspoon (4 grams) vanilla extract
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter at medium speed until creamy. Reduce mixer speed to low. Add confectioners’ sugar, 1 cup (120 grams) at a time, beating until smooth. Beat in cream, 1 tablespoon (15 grams) at a time, until frosting reaches a spreadable consistency. Beat in vanilla. Refrigerate leftover frosting for up to 2 weeks, or freeze for up to 3 months.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/black-velvet-layer-cake/