- 1 (8 oz) package cream cheese
- 1/2 C butter
- 1/2 C shortening
- 1 Tbsp vanilla or almond extract
- 1/4 tsp salt
- 6 C powdered sugar
Beat cream cheese, butter and shortening until smooth and fluffy, at least five minutes on medium to high speed. Add vanilla or almond extract and salt. Gradually add powdered sugar, one cup at a time. Mix thoroughly, and scrape sides and bottom of bowl. Add remaining powdered sugar and mix thoroughly. IF frosting is too soft, add a little more sugar. If icing appears dry or too stiff add 1 Tbsp milk for desired consistency. Keep icing covered with damp cloth until ready to use. Store in refrigerator.
Note: for raspberry buttercream
To stiffened buttercream recipe above, add 1/4 C-1/2 C raspberry cake filling and stir to blend. Raspberry preserves will also work. Don’t use fresh fruit as the juices will make it too soft and runny.