Perfectly Pipeable Cream Cheese Frosting

INGREDIENTS

1 (8 oz.) package cream cheese, room temperature (left out overnight to soften)

½ cup butter, softened

4 cups powdered sugar, sifted

1 tsp. vanilla

1 tsp. lemon juice

1 tsp. milk (as needed)

Temperature: Cold

Time: 2 hours,15 minutes

Servings: Enough for 1 10” Cake

Recipe

1. Use a stand mixer to beat the butter on medium for 3 minutes, until it's light in color and creamy.

2. Add in cream cheese and beat on low for 1 minute, until blended and smooth.

3. Add salt, vanilla, and lemon juice and beat until well mixed.

4. Continuing to mix on low, gradually add the powdered sugar ¼ cup at a time.

5. Once all sugar has been combined increase the speed to medium and beat the frosting for 1 minute.

6. Check the consistency by scooping some frosting with a spoon or a spatula and turn it over gently to check if it holds peaks. (Soft peaks are okay as it will get more sturdy after refrigeration.)

7. If it seems too soft, add a little more sifted powdered sugar. If it seems too thick, add the milk.

8. Refrigerate for at least 2 hours before using.

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