Frosts 1 13x9-inch sheet cake or 1 8- or 9-inch 2-layer cake
Ingredients:
- 1/2 cup butter, softened to room temperature
- 2 cups powdered sugar, sifted
- Pinch salt
- 1/2 teaspoon vanilla extract
- 1 cup cold cream cheese, cut into 1-inch pieces
Place the butter in a light colored skillet or saucepan over medium heat until melted.
Continue cooking, swirling the pan constantly and stirring, until the butter is dark golden brown and smells nutty.
Transfer to a small bowl, cover and place in the freezer for about 45 minutes or until it solidifies but is still scoopable.
Place the chilled butter in the bowl of a stand mixer fitted with the paddle attachment or handheld mixer and beat for about 1 minute until creamy.
Add the powdered sugar, salt, and vanilla and beat for about 5 minutes until lightened in both color and texture.
Add one piece of cream cheese at a time, one after the other, mixing well after each addition so there are no lumps.
Continue adding the cream cheese until fully incorporated.
Beat for about 2 minutes to lighten it up, then use as desired. read more words!
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