Yield 4 cups 36 cupcakes
Number Of Ingredients 5
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- Back Next + Recipe Box + Shopping List + Menu Email Print Watch video tips and tricks Awesome Carrot Cake with Cream Cheese Frosting Awesome Carrot Cake with Cream Cheese Frosting Sturdy Whipped Cream Frosting Sturdy Whipped Cream Frosting Cream Cheese Pound Cake III Cream Cheese Pound Cake III Cream Cheese Mints Cream Cheese Mints Cream Cheese Squares Cream Cheese Squares Cream Cheese Penguins Cream Cheese Penguins Cream Cheese Frosting II Cream Cheese Frosting II Chef John's Cream Cheese Frosting Chef John's Cream Cheese Frosting Whipped Cream Cream Cheese Frosting Whipped Cream Cream Cheese Frosting Battle of the Butter: Salted vs. Unsalted Battle of the Butter: Salted vs. Unsalted All about Cream All about Cream Sugar and Sweeteners Sugar and Sweeteners Vanilla Extract vs Vanilla Bean Vanilla Extract vs Vanilla Bean Ingredients Edit and Save Original recipe makes 2 cups Change Servings 1/2 cup butter, softened 8 ounces cream cheese 4 cups confectioners' sugar 2 teaspoons vanilla extract Check All Add to Shopping List Directions Beat softened butter and cream cheese until well blended. Add powdered sugar and vanilla. Beat until creamy.
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