Crunchy French Onion Chicken

Learn how to make cream cheese frosting from scratch with just a handful of simple ingredients. Spread it over cakes, cupcakes, or cookies.

Soften the Ingredients – Before mixing the butter and cream cheese, remove them from the refrigerator and let them sit on the counter. It’s vital to soften them to just below room temperature, about 65ºF (18ºC).
Cream the Butter – In a stand mixer fitted with a paddle attachment or hand mixer, beat softened butter and powdered sugar on low speed until just incorporated, about 30 seconds. Gradually increase the speed to medium, beating the mixture until light and fluffy, about 1 minute.
Incorporate the Cream Cheese – Add half of the softened cream cheese and beat on medium speed until incorporated, about 15 seconds. Add the remainder of the cream cheese and beat until smooth and fluffy, about 15 seconds.
Add the Vanilla – Add the vanilla extract, and beat until combined, about 10 to 15 seconds.
Chill the Frosting – The frosting can be used immediately. However, if needed, cover and refrigerate until it slightly stiffens up and feels cool to the touch before using it for decorating, around 60 to 65ºF (15 to 18ºC).
Storing – If not using the frosting immediately, store it in an airtight container. Press and cover the exposed areas with plastic wrap. Before using, place it on the counter until it reaches 60 to 65ºF (15 to 18ºC). Spread or pipe onto baked goods as desired.