- Place the cream cheese and butter in a medium-sized mixing bowl and beat with an electric mixer on low speed until combined, 30 seconds.
- Stop the mixer and add the confectioners’ sugar and vanilla a bit at a time, beating with the mixer on low speed until the confectioners’ sugar is well incorporated, 30 seconds.
- Increase the mixer speed to medium-high and beat the frosting until fluffy, 1- 1 1/2 minutes longer.
The frosting can be made a day ahead and refrigerated covered. Let the frosting return to room temperature before using.
You can use this for almost any dessert and add fruit, chocolate chips, sprinkles, or whatever you need for the time.
This is also a great fruit dip. You can add a tsp or more of a milk product to thin for a dip.
This recipe is from the book, “The Cake Mix Doctor Bakes Gluten-Free” by Anne Byrn