For the frosting:
1 pound (450g) creamcheese, at roomtemperature
4 oz (110g) unsalted butter, at roomtemperature
2-3 cups (240-360g) powdered sugar, sifted
a few drops of vanilla extract
beat the creamcheese and butter together until smooth. Slowly add the
powdered sugar (do this on low speed to avoid a dust cloud) and mix until light and silky. Add the
vanilla.
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1 8 oz (250g) package creamcheese, softened
1/4 cup (60 mL) butter, softened
1/2 tsp (2 mL) vanilla
1 cup (250 mL) icing sugar
In bowl, beat creamcheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a
time, until smooth. Spread over top of cake.
1 US stick of butter = 0.5 US cups...One stick is equal to 1/2 a cup
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