A magical take on cream cheese frosting! A hybrid of magical (ermine/flour) frosting & cream cheese frosting, this recipe is firm, pipeable, & more stable.
Place over medium-low heat and cook, stirring often, until thickened.
Pass the mixture through a fine mesh strainer, and into a heat-safe container.
Refrigerate for 2 hours.
Place the cooled mixture in a large mixing bowl, along with the lemon juice and vanilla, and whip on medium-high speed.
Whip in the cream cheese, a tablespoon at a time, allowing each addition to fully incorporate before adding the next.
Whip in the butter, a tablespoon at a time, allowing each addition to fully incorporate before adding the next.
Turn the mixer up to high speed, and continue to whip until very fluffy.
Adapted from Mel's Kitchen Cafe's Magical Frosting.
This recipe yields 3 cups of frosting (enough to top 24 cupcakes, one 6-inch diameter triple-layer cake, or one 8-inch diameter double-layer cake).
A few more great frosting recipes I think you'll love: