Notes
- As listed, the recipe is enough to frost and pipe decorations onto a large batch of the gingerbread cookies with some left over depending on how you decorate, and I believe enough to frost an 8 or 9 inch round cake. Halve the recipe if you are making a 6 inch round cake.
- Update 9/22/22: Half a recipe will generously frost a 6 inch cake with 2 layers, and would probably be a perfect amount for a 3 or even 4 layer cake. However, it's pretty rich in large quantities so it may be too heavy if the cake is also quite sweet. Structure wise it is really nice and sets up firm in the fridge (probably thanks to all the butter).
- This pipes well but gets pretty loose when it's warm; if it gets too soft and won't hold its shape, place the bag in the refrigerator for 10-15 minutes to firm up.
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RECIPE:
Cream Cheese Frosting
Makes about 5 cups
8 oz (1 cup, 2 sticks) unsalted butter, softened
16 oz (2 bricks) cream cheese, at room temperature
2 tsp pure vanilla extract
2 lb powdered sugar (about 1 bag)
Milk, to thin if needed
Food coloring (optional, to tint the frosting)
Sprinkles (optional, to put on top of the frosting)
