Classic Cream Cheese Frosting
6 T. room temperature unsalted butter
1 (8-oz.) package Neufchatel cheese (full-fat cream cheese can be used if preferred)
1 t. vanilla extract (I use one that has real vanilla bean flecks for best flavor)
4 c. powdered sugar, sifted
Pinch of salt
In the bowl of a stand mixer (or in a large mixing bowl with a hand-mixer), beat together the butter, cream cheese, vanilla and salt until light colored and very fluffy. Add the sifted sugar a little at a time until fully incorporated. Turn the speed to high and beat well for 1-2 minutes. After frosting cupcakes or gingerbread bites, be sure to store them in the refrigerator lightly covered with plastic wrap.
*Tasty Tip: For added sparkle and a burst of gingery flavor, sprinkle finely chopped crystallized ginger over cupcakes frosted with Classic Cream Cheese Frosting.
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