bjbj One of the most delicious, fabulous, flavorful things on the planet is cream cheese
frosting. I happen to have the makings of a red velvet cake right over here, and it
needs cream cheese frosting. I m going to show y all how to make it. Super-easy; I m
talking 4 ingredients. ve got here . . . mine looks a little different because I buy in
monster bulk sizes. Children, hush, or no frosting. That is the equivalent of 2 sticks
of butter, and I have 2 8-ounce packages of cream cheese. This makes a ton of frosting.
Which if you got too for your cake, it does work to bribe extra chores out of some of
the people in my kitchen, especially if you let them lick the beater. All right. We re
going to cream the frosting and the butter together. We do just want to beat the fire
out if it. This is what makes it light and fluffy. The more air you get in here, the
more spreadable, better consistency. You want it to start looking like this. Let me turn
it down so you can get close. You see how we re starting to pull? See that, really well
incorporated? That s what we re after. Again, I think I say this every single time I shoot
a video: Scrape down your bowl. It just helps get everything really well-mixed. It drives
me insane when I watch a cooking channel and somebody s not scraping down their bowl. Okay.
That s good. All right. I ve got here about 5 cups of powdered sugar; it depends on what
consistency you want your frosting. I happen to want lots of light . . . See? It s starting
to spit at me. Of course I wore a black shirt. I want lots of fluffy, fluffy. I m probably
going to use most of this. As you re adding it, go slow and first; a little but at a time.
Let it start incorporating or you ll wear more of it than you want to. I need to get
one of those little fancy shields that keeps that from happening. Okay. I m going to keep
working this in, and I ll be back and show you in just a second what you re supposed
to have. Okay. I got all that sugar in here, and it s just about perfect. We ve only got
1 cup of butter, 2 blocks of cream cheese, and a whole bunch of powdered sugar. Now we
just need a little bit of vanilla; I guess about 2 teaspoons. This is all there is making
cream cheese frosting. Let s see. Turn it up. Smack it around a little bit. We re good.
Check this out. That is what you re looking for. See that? That is the perfect spreading
consistency. Did you know that they started using cream cheese frosting in the south?
First of all, because it s delicious, but secondly, it doesn t melt when you ve put
it on your cake, and it gets really hot in the summer. Butter cream frosting will often
bead up and get little bits of oil on top. Of course with refrigeration and with all
the air conditioning we have, it s not really an issue anymore. You can still use it as
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