Cream Cheese Frosting

8 oz. Cream Cheese, softened

1 stick Butter, softened

1 teaspoon Vanilla Extract

4 cups Powdered Sugar, sifted or frosting will be lumpy

Beat cream cheese and butter in a stand mixer until creamy, well combined, and lump-free.

Add vanilla and stir to combine.

With mixer on low, gradually add powdered sugar until completely combined. 

Mix in add-ins.

The frosting can be made and transferred to an airtight container and stored in the fridge for up to 3 days, or in the freezer for up to 1 month. Bring to room temperature and re-whip with an electric mixer before using.

ADD-INS:

Apple

.35oz Freezed Dried Apples, ground very fine

1/4 cup Apple Butter

Add finely ground Freeze Dried Apples, and 2 Tablespoons apple butter, and beat on medium till fully combined.  Add in 1 Tablespoon of apple butter at a time till you get a pipeable consistency.

Adjust consistency with a little apple butter or powdered sugar if needed.

Blueberry

1/4 cup Lemon Curd

1 oz. Freeze Dried Blueberries, ground very fine

Add 2 Tablespoons lemon curd, and the finely ground Freeze Dried Blueberries, and beat on medium till fully combined.  Add in 1 Tablespoon of lemon curd at a time till you get a pipeable consistency.

Adjust consistency with a little lemon juice or powdered sugar if needed.

Lemon

1/4 cup Lemon Curd

Add 2 Tablespoons lemon curd and beat on medium till fully combined.  Add in 1 Tablespoon of lemon curd at a time till you get a pipeable consistency.

Adjust consistency with a little lemon juice or powdered sugar if needed.

Strawberry

1 oz. Freeze Dried Strawberries, ground very fine

Heavy Cream, if needed

Add the finely ground Freeze Dried Strawberries, and beat on medium till fully combined.  

Gradually add heavy cream, one tablespoon at a time if it becomes too stiff.

Note:

If your frosting is too thick add 1 Tablespoon at a time: lemon juice, Heavy Whipping Cream, Apple Butter, or lemon curd.

If your frosting is too thin add Powdered Sugar 1 Tablespoon at a time.