Whipped Cream Cheese Frosting
This boiled milk frosting has a cream cheese twist. It is light and fluffy like your favorite ermine frosting but with that tang you love. It is perfect for topping or filling so many things!
Servings: 24 Servings
Ingredients
- ⅓ cup all-purpose flour
- 1 cup granulated sugar
- ¼ teaspoon salt
- 1 cup milk
- ½ cup butter softened
- 8 oz cream cheese softened
- 1 teaspoon vanilla extract
Instructions
- In small saucepan, whisk together ⅓ cup all-purpose flour, 1 cup granulated sugar and ¼ teaspoon salt to ensure there are no clumps. Stir in 1 cup milk and heat over medium low heat until thickened. It will go really slow at first, but once it starts to thicken in will go quickly. Set aside and let cool to room temperature or cover and chill in the refrigerator to speed up the process.
- Beat ½ cup butter until smooth and creamy. Add 8 oz cream cheese, beating until smooth. Scoop in thickened milk mixture and add 1 teaspoon vanilla extract, then turn mixer to high and let whip for at least 5-10 minutes. The frosting should be smooth and airy.
- Frost your cake and store in the refrigerator.
Nutrition
Serving: 1serving | Calories: 112kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 88mg | Potassium: 31mg | Fiber: 0.05g | Sugar: 9g | Vitamin A: 262IU | Calcium: 23mg | Iron: 0.1mg
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