Cream cheese frosting

Today we prepare one of the most versatile cake toppings and fillings used for some types of cakes nowadays.
This cream appeared for the first time in England in the 18th century and nowadays it is part of the bases of both European and American pastry, being an essential part of cupcakes and some of the most recognized cakes.
In case you have any doubts about which cheese is the fresh cheese, I will tell you that it is the Philadephia type. No matter what brand you use, in fact, today there are many brands, even white, that offer it, and with any of them you will get excellent results.
As for the vanilla sugar, if you cannot find it, you can substitute it with a teaspoon of vanilla essence.
Before using it in your recipe, it is good to leave it in the refrigerator for a few hours so that it becomes more consistent because, when beaten, it heats up a little and becomes more liquid, which makes it more difficult to use.
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Ingredients:
250 gr cream cheese
150 gr of butter
1 cup of powdered sugar
1 teaspoon vanilla sugar
Bon Appétit
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[@Labarcadeaurora]

Ha quedado muy cremoso. Por favor puedes hacer un vídeo mostrando las aplicaciones que podemos darle?. Gracias

[@amaliasanchez1823]

Hola gracias,le queda súper blanca y x que derrites la mantequilla? Gracias ☺️

[@AdrianaRodriguez-im3tw]

No me salio😢 Me quedó muy blando.