Servings:
For 18 to 20 large cupcakes Servings
Ingredients
- 1 pound cream cheese
- 3/4 pound unsalted butter
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1 1/2 pound confectioners’ sugar
Preparation
Baking Directions:
In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter, and vanilla and almond extracts.
Add the confectioners’ sugar and mix until smooth.
Tips:
It is very important that the cream cheese and butter are at room temperature and that the confectioners’ sugar is sifted to ensure no lumps in the icing.