Good all-around cream cheese frosting is a recipe all good bakers should have in their back pocket. It is a must for Red Velvet Cake and Classic Coconut Cake.
Makes 5 cups (950 grams)
1 Using a stand mixer fitted with the whisk attachment, or a handheld electric mixer, beat the cream cheese and butter on medium-high speed for 3 to 4 minutes, until light and fluffy.
2 Slowly add in the confectioners’ sugar and beat until the frosting is smooth and creamy, then mix in the vanilla.
3 Cover and refrigerate for at least 3 hours before using so the frosting is firm enough to spread. Store in the fridge, covered, for up to 6 days.