Total time: 15 minutes
Servings: Makes about 6 cups, enough for 2 to 4 dozen cupcakes
1 pound cream cheese, at room temperature
1/2 cup (1 stick) butter, at room temperature
1/2 teaspoon salt
2 teaspoons vanilla extract
6 cups sifted powdered sugar
In the bowl of a stand mixer using the whisk attachment, or in a large bowl using a hand mixer, whip together the cream cheese, butter, salt and vanilla until light and airy. Whip in the powdered sugar, one-third at a time, until thoroughly incorporated. Use immediately, or cover and refrigerate until needed.
Each 2 tablespoons: 108 calories; 1 gram protein; 15 grams carbohydrates; 0 fiber; 5 grams fat; 3 grams saturated fat; 15 mg. cholesterol; 55 mg. sodium.
Recipe: Cream cheese frosting
Coconut cupcakes (Irfan Khan / Los Angeles Times)