CREAM CHEESE FROSTING

Paddle Attachment:

• 2 Cups BUTTER → (heat 30 seconds)
• 2 Cups CREAM CHEESE
• 2 1/2 Cups MASCARPONE
• 1/4 tsp SALT

1. Add butter & salt to mixing bowl
2. On LOW speed mix 30 seconds → 🛑 STOP
3. Change to HIGH speed mix 2 MINUTES
4. Scrape sides & bottom…get ALL lumps out
5. On HIGH mix 1 MIN

• 1 TBSP VANILLA
• 4 lbs 4oz POWDERED SUGAR (around 17 Cups)

1. Add Vanilla & powdered sugar
2. On LOW speed mix 15 seconds → 🛑 STOP
3. Change to MEDIUM speed mix 1 minute → 🛑 STOP
4. Scrape sides & bottom
5. Change to HIGH speed mix 1 minute

STORING CREAM CHEESE FROSTING:

• Store in a clean, airtight container
• REFRIGERATE: up to 7 days
• FREEZE: up to 3 months

Mascarpone Substitute → FULL-FAT RICOTTA (Must prep)

•  3 cups full-fat ricotta (AFTER draining + blending)
⚠️If you Skip this prep and the frosting will be loose or grainy.

1. Drain ricotta in cheesecloth or paper towels
• 30–60 minutes minimum (longer is better)

2. Blend until completely smooth
• It should look glossy, not grainy

👉 Measure 3 cups AFTER draining + blending

• Slightly lighter than mascarpone
• Still creamy and smooth
• Pipes well… just not quite as dense