This is my ALL TIME favorite cream cheese frosting. From coconut to caramel, this recipe is an ideal base for unlimited frosting or icing flavors. I love that it's not overly sweet and it can be used on cupcakes, cakes, cinnamon rolls, cookies, and anything else you feel needs a dab of icing. Like carrots, or celery, or spinach. . . This cream cheese frosting will be hard to beat.
A few ingredients to be snobby about. Make sure you are using pure cane sugar instead of beet sugar. Beet sugar will cause your icing to feel grainy. Cane sugar dissolves easier and results in a smooth lickable (is that a word) spread. If available, use pure vanilla. With a high quality vanilla a small amount will go along way. Note: pure vanilla may tint the shade of your icing, use sparingly.
Professional Tip: add a small amount of powdered sugar to the bottom of your bowl before you beat the cream cheese and butter together. This will keep the mixture from sticking to the bowl.
Beat cream cheese and butter together until light, fluffy and creamy. Make sure there are no chunks! Add 1 cup powdered sugar and beat until smooth.
Add vanilla and remaining powdered sugar and beat on medium hight until smooth and creamy. About 2 minutes.