Cream Cheese Frosting

INGREDIENTS

• 8 ounces (2 sticks) unsalted butter, room temperature
• 12 ounces cream cheese, room temperature
• 1 pound (4 cups) confectioners' sugar, sifted
• 2 to 3 tablespoons strained raspberry jam
• 3/4 teaspoon pure vanilla extract

DIRECTIONS

1. Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then jam and vanilla; mix until smooth.

Notes and Comments: This is the cream cheese frosting for the red velvet cupcake recipe below. You don’t need the raspberry jam, but it adds a fruity kick.

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