“Mom, this is the best Cream Cheese Frosting in the world!”
That’s exactly what my kids say every time I whip up this frosting.
Last week, after a slice of Birthday Cake decorated by our brilliant five year old grandson, my family was ready to name this frosting.
Oh my gosh! Such a responsibility rested on all our shoulders. The decision to get the perfect name for this rich, creamy frosting could possibly affect the happiness of the entire WORLD! Our nerves were stretched to the breaking point! After a calming bite of cake and then a cupcake for good measure, it was time for each of us to cast our vote.
I am relieved and happy to inform you… it was a unanimous family decision.
The perfect title is… drum roll, please… (could it be named anything else?)
I’ve used this delicious, gluten-free, Cream Cheese Frosting for Wedding Cakes, Birthday Cakes, Sheet Cakes and Cupcakes.
“The World’s Best Cream Cheese Icing” is the perfect frosting for Very Vanilla Cupcakes, Carrot Cake, Baby B’s Chocolate Fudge Cupcakes, Pumpkin Cake, all Spice Cakes and whatever else your heart desires… Enjoy!
The World’s Best Cream Cheese Icing
2 – 8 ounce packages cream cheese, at room temperature to soften
2 level tablespoons sour cream
1 cup (two sticks) butter, softened
1 tablespoon pure vanilla extract
2 pounds (8 cups) sifted powdered sugar
Beat softened cream cheese and butter in a large mixing bowl until smooth. Beat in sour cream (the sour cream will keep your frosting soft, don’t leave this out!) and vanilla. Add powdered sugar and beat until smooth.
Make Ahead: You can store The World’s Best Cream Cheese Icing in the refrigerator in a tightly covered container. Beat it in your mixing bowl on high speed until it is nice and fluffy; then spread it on your cake.
For Pink Icing: Add the “wee-est bit” of red food coloring and mix until well blended.