frosting
vanilla
cream cheese
butter
baking

Amirah Kassem, cookbook author and baker behind Flour Shop's eye-catching explosive rainbow cakes, uses this frosting in her magical creations.

Amirah uses this recipe and her Bonilla Vanilla Cake to assemble her Flour Power Cake.

Adapted from The Power Of Sprinkles by Amirah Kassem. Copyright © 2019 by Amirah Kassem. Used with permission by Abrams. All rights reserved.

Ingredients

  • 1 cup unsalted butter , at room temperature (or 8 ounces)
  • One 16-ounce container cream cheese, cold
  • 1 tablespoon vanilla extract
  • 1 pound confectioners' sugar

Yield

Serves: Makes 6 cups

Preparation

Use an electric mixer on medium speed to blend the butter until it is smooth. Add the cream cheese and blend until there are no lumps, then add the vanilla. Stop the mixer and use a spatula to scrape anything sticking to the sides of the bowl, making sure it’s all mixed in and smooth.

Mix in the confectioners' sugar a little bit at a time on the lowest speed—otherwise, it will fly everywhere! Use the spatula to scrape down the sides, making sure it’s all mixed in and smooth.

Use right away. Technically, the frosting will last at least a week in the refrigerator, but fresh frosting is key! It tastes and feels so much better.