Fluffy Cream Cheese Icing

The BEST most versatile icing! Use for fruit pizza, red velvet cake and frosted banana bars
QUICK LOOK
Yield: 3-1/2 cups (enough icing to cover a 12×18 sheet pan)
Prep: 10 minutes
Storage: Keep refrigerated until ready to serve, store leftovers in the fridge

INGREDIENTS/INSTRUCTIONS

  • STEP 1
  • 1/4 cup butter (1/2 stick), softened
  • 8 ounces cream cheese, barely softened (just a few seconds in the microwave)
  • STEP 2
  • 3/4 cup powdered sugar*
  • Step 3
  • 8 ounces (3 cups) Cool Whip*, thawed OR 1 cup heavy whipping cream 
  • 1 teaspoon vanilla
  1. CREAM butter and cream cheese until fluffy and smooth with paddle attachment of mixer. 
  2. ADD powdered sugar.* BEAT until no lumps remain, scrape the sides and bottom of the bowl frequently. 
  3. CHANGE the paddle mixer to the whip attachment and whip in the Cool Whip* or with the mixer on high, pour a stream of whipping cream into the bowl and mix until the icing makes soft peaks. Add the vanilla. 
  4. EVENLY spread on the icing.
  5. STORE the frosted bars, in a covered container, in the refrigerator for up to 3 days.  

*If desired, REPLACE the Cool Whip with 1 cup of whipping cream and INCREASE the powdered sugar to 1 cup. 

CREAM 1/4 cup butter and 8 ounces of cream cheese until fluffy and smooth with paddle attachment of mixer. Add 3/4 powdered sugar if using Cool Whip OR 1 cup of powdered sugar if using whipping cream.
USE 1 cup heavy whipping cream or 8 oz thawed non-dairy whipped topping (Cool Whip)
CHANGE the paddle mixer to the whip attachment and whip in the Cool Whip* or with the mixer on high, pour a stream of whipping cream into the bowl and mix until the icing makes soft peaks. Add the vanilla. 
TIP: Spread the icing in a diagonal direction to create a finished look when these
Frosted Banana Bars are cut (see below).
The finished look–packaged to share!
Confidence Gained