Pipeable Cream Cheese Frosting

A lot of berry cakes (and red velvet) call for cream cheese frosting.  Decorating with it can be difficult because of its consistency.  Half the time, you're lucky it doesn't slide off the cake.

My Cake School came up with a sturdier version that's still creamy.  It isn't so dry that it crusts over, but it won't melt too quickly in warm weather.  It also isn't overly sweet.  And it whips up in minutes.

It's tempting to use margarine or shortening with this, but then you'll get crusting and it won't firm up in the fridge.  It's also tempting to get reduced fat or whipped cream cheese.  This recipe is only going to work if you buy bricks.  If you want to pipe this onto the cake, you're going to have to do it as written.

1 C (2 sticks) unsalted butter, softened
3 8oz packages cream cheese, cut into 1/2" slices
3 C powdered sugar
2 tsp vanilla

1.  Beat butter until smooth.  Beat in cream cheese until everything is smooth and lump-free.

2.  Slowly beat in powdered sugar and vanilla.  Once partially incorporated, whip until fluffy.  Color as needed with gel or powder coloring.

3.  Fill piping bag halfway and decorate cake.  If frosting starts to get too soft from the heat of your hand, pop it in the fridge for a few minutes.  Every time I got near the bottom of the bag, it started to get a little runny.  This frosting is also spreadable, and will not soften as quickly when you use a spreader.

Makes about 6 cups, enough to fill and frost an 8" layer cake.

Difficulty rating  π