These cupcakes are topped with my Cream Cheese Buttercream Frosting. I am not a fan of frostings that are grainy & made with shortening. So I always go for something that is soft, creamy and preferably fresh.
Add to that 1 bar of room temperature butter.
Turn on the mixer and whip it until the cream cheese and butter are nice and fluffy.
Add 1/2 cup of confectioner's (powdered) sugar. Do this a little at a time or else you're going to have sugar flying everywhere...and I do mean everywhere.
Let the blender do it's thing and when everything is beautifully blended you are ready to frost whatever is waiting on the counter next to you.
In this case, I frosted some Princess Cupcakes for my daughter's school birthday party.
Tip: When frosting cupcakes, use a sandwich baggie to apply the frosting. Just snip the corner of the baggie and you have an instant pastry bag.
Cream Cheese Buttercream FrostingPrep Time: 5 minutes
Servings: Enough for 12 cupcakes
8 oz. Cream Cheese
1 stick Butter, room temperature
1/2 cup Confectioner's Sugar (powdered)
In a large mixing bowl add cream cheese & butter. Whip on medium speed until light and fluffy.
Reduce speed to low, add confectioner's sugar, a little at time. Whip until well incorporated.
Ready for frosting! Tip: When frosting cupcakes, use a sandwich baggie to apply the frosting. Just snip the corner of the baggie and you have an instant pastry bag.
Refrigerate if not being used immediately. Allow to come to room temperature again before using.