This homemade frosting recipe from America's Test Kitchen adds sour cream for extra tang and full-fat cream cheese, which keeps the frosting consistency soft and loose. It's a great addition to chocolate-beet cupcakes or a two-layer cake.
1. Using a stand mixer fitted with a paddle, beat cream cheese, butter, sour cream, vanilla, and salt on medium-high speed until smooth, about 2 minutes. Reduce speed to medium-low, slowly add sugar, and beat until incorporated and smooth, about 4 minutes.
2. Increase speed to medium-high and beat until frosting is light and fluffy, about 4 minutes. (Frosting can be refrigerated for up to 3 days; let soften at room temperature, about 1 hour, then re-whip on medium speed until smooth, about 2 minutes.) Makes 3 cups, enough for cupcakes or a sheet cake.
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