This is it.
This is the best stuff on Earth.
You might have saw in my Red Velvet Cupcake recipe where I mentioned that I had made this frosting multiple times just to eat it.. by myself.. the whole thing. It is perfectly pipeable and most importantly delicious. It’s best friend is red velvet cake but it’s also great for dipping fruits into. The consistency is just right to pile high on cupcakes or spread over a cake. This recipe yields about a dozen cupcakes frosted nice and tall or 2 dozen frosted moderately. Feel free to add less icing sugar for a thinner version or more for an even stiffer version. Cornstarch is an optional ingredient, the frosting is great without it but I prefer to have a stiffer frosting without making it too sweet. As with most frostings, it works better in a cold environment and will weep if left in the heat too long. The humidity in the area you’re working in will affect how your icing turns out. If you need a sturdy and heat resistant icing, you can add more cornstarch.
- ½ cup (one stick) butter
- 1 (8 oz.) brick cream cheese
- 3 cups icing sugar
- 2 tablespoons cornstarch
- Whip butter until fluffy and pale in color, about 1-2 minutes.
- Beat in cream cheese until fully combined.
- Slowly add in icing sugar by ½ cups until combined.
- Add in cornstarch and mix completely.
- Adjust if needed.