They’re perfect for making for holidays or anytime you want sugar cookies – and you don’t even need to chill the dough! Easy Recipe Mix again and see if the consistency is better.In today’s post: These homemade sugar cookies are so much better than anything you’ll buy at the store, and the star of the show is the easy cream cheese frosting! The cookies are soft and the frosting is thick and rich. Another thing to try if the frosting is too thin is to add EITHER 1/2 cup of powdered sugar or 1 tablespoon of corn starch. That being said, as you can see in our pictures, you can do a swirl.) The first thing you should do before using the frosting is put it in the refrigerator for an hour or so, that will help the butter and cream cheese firm up. It will never be a frosting that is pipeable or will crust up like buttercream. You are tasting to determine taste (does it need more vanilla?) and consistency (is it too thin or too thick?) (Two Sisters note about cream cheese frosting.

This is the fun part of the frosting-making process where you get to taste your icing.

Stop the mixer and scrape down the sides of the bowl and then increase the speed to medium-high and mix for another 30-45 seconds so the frosting gets light and fluffy.

Start your mixer (or electric beater) on the lowest setting and keep it on low until the cream cheese/butter and sugar are incorporated (about 30 seconds).

Add the Powdered Sugar into the mixing bowl.

If you don’t have a food scale, measure 4 cups instead.

In a separate bowl, use a food scale to measure 1 Pound of Powdered Sugar.

Use a spatula to scrape the mixture down from the sides of the bowl before moving on to the next step.

Mix the cream cheese, butter, and vanilla together on medium speed until thoroughly combined (about 2 minutes.) You want to fully cream the ingredients together so their flavors meld together.

The butter and the cream cheese should be “slightly softened” which means it is still cold but has been out of the refrigerator for 30-60 minutes.

Add the butter, cream cheese, and vanilla extract to a mixing bowl.

If you swirl on the frosting with a pastry bag as we have done here, you should be able to frost 15-18 cupcakes depending on the size of the swirl.

If you are making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife. Our recipe should make enough Cream Cheese Icing to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake. Step 8:How much frosting will you need? That always depends on how thick or thin you apply the frosting or how much decorating you do but here are a couple of guidelines. Mix again and see if the consistency is better. Step 7: This is the fun part of the frosting-making process where you get to taste your icing.

Step 6:Start your mixer (or electric beater) on the lowest setting and keep it on low until the cream cheese/butter and sugar are incorporated (about 30 seconds). Step 5:Two Sisters Tip – cover the mixer with a towel during this part of the mixing process to keep the powdered sugar from flying out of the mixer. Step 4: Add the Powdered Sugar into the mixing bowl. We normally do not sift the powdered sugar and instead rely on the mixer to do that work for us. Step 3: In a separate bowl, use a food scale to measure 1 Pound of Powdered Sugar. Step 2: Mix the cream cheese, butter, and vanilla together on medium speed until thoroughly combined (about 2 minutes.) You want to fully cream the ingredients together so their flavors meld together. Step 1: Add the butter, cream cheese, and vanilla extract to a mixing bowl.

Best cream cheese frosting recipe ever