Cream Cheese Frosting
- 2 (8-ounce) packages cream cheese, softened
- ½ cup (113 grams) unsalted butter, softened
- 1 teaspoon vanilla extract
- 6½ cups (780 grams) confectioners’ sugar
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter at medium speed until creamy, 3 to 4 minutes. Add vanilla. Gradually add confectioners’ sugar, beating until smooth. Reserve 2 cups frosting for Pineapple-Pecan Filling.
Recipe by Bake from Scratch at https://bakefromscratch.com/hummingbird-cake/
3.5.3226