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Cream Cheese Frosting


1 c. unsalted butter, softened
2 tsp. vanilla extract
2 8 oz. packages cream cheese, softened
2 lbs. (8 c.) powdered sugar
1/4-1/2 c. milk or cream
1-4 tbsp. corn syrup

First cream together the cream cheese and butter until smooth and there are no more streaks, then add the vanilla, and cream again until smooth and combined completely. Scrap down the bottom and the sides of bowl at this point to make sure there are no pockets of cream cheese or butter. Gradually add the powdered sugar and blend thoroughly. At this point if your frosting isn’t the consistency you want just add the cream a tablespoon at a time or some corn syrup a tablespoon at a time, blending thoroughly after each addition. Keep adding the cream or corn syrup until you achieve the consistency you desire.


Never add any liquid to your frosting to thin it out until all the sugar in mixed in with butter and cream cheese mixture. If you do it before hand the frosting might turn out to thin, it is easier to thin frosting than it is to thicken it.


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