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Cream cheese frosting

Time 15 minutes
Yields Makes about 6 cups, enough for 2 to 4 dozen cupcakes
Cream cheese frosting
1

In the bowl of a stand mixer using the whisk attachment, or in a large bowl using a hand mixer, whip together the cream cheese, butter, salt and vanilla until light and airy. Whip in the powdered sugar, one-third at a time, until thoroughly incorporated. Use immediately, or cover and refrigerate until needed.


Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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