This delicate frosting has a nice cream cheese flavor and is just sweet enough to complement any cupcake or cake without overwhelming it. Our editor in chief likes to use it to top our Zucchini–Pine Nut Muffins.
Game plan: The frosting will last up to 1 week when stored in an airtight container in the refrigerator.
12 ounces cream cheese, at room temperature
1/2 cup powdered sugar
1 teaspoon vanilla extract
Combine all ingredients in the bowl of a stand mixer fitted with a paddle attachment, and beat at low speed until sugar is incorporated.
Increase speed to medium high and beat until frosting is light and whipped, about 3 to 4 minutes. Use to top cookies, cupcakes, or cakes.