Italian Cream Frosting
Italian Cream Frosting
Italian Cream Frosting
Ingredients
- 12 ounces cream cheese
- 12 tablespoons unsalted butter
- 1 1/2 teaspoons vanilla
- 6 cups powdered sugar sifted
- Grated lemon or orange zest ground cinnamon, or liqueur of choice
Instructions
- Food Processor Method
Have the cream cheese cold. The butter can be cold, but preferably at room temperature, 68 to 70 degrees F. Combine cream cheese, butter, vanilla and sugar in a food processor and pulse just until smooth and creamy. If the frosting is too stiff, pulse for a few seconds longer. Do not overprocess. If desired, stir in additional flavoring to taste.
Electric Mixer Method
Have the cream cheese cold and the butter at room temperature. In a medium bowl, beat cream cheese, butter, and vanilla until blended. Add sugar one-third at a time and beat just until smooth and the desired consistency. If frosting is too stiff, beat for few seconds longer. Do not overbeat. If desired, stir in additional flavoring to taste.
This keeps, refrigerated, for about 1 week. Or freeze for up to 3 months. Soften and stir until smooth before using.
