Thursday, January 5, 2012

Cream Cheese Frosting

I am a firm believer in the power of a good frosting. While you can doctor up a cake mix in a box, there is not much that can be done with prepackaged frosting.

Luckily, frosting is so easy to make.

Our favorite kind of frosting is one that is not too sweet, with a creamy texture that adheres well to the cakes. Mr. J and Miss C. both are not huge fans of super sweet frosting, so I have experimented with a lot of ingredients, and found this cream cheese frosting recipe seems to impress just about everyone with or without a sweet tooth.

  • 8 oz. package of softened cream cheese
  • 2 tsp. vanilla extract
  • 2 c. powdered sugar 
  • 1 softened stick of butter (1/2 c.)
  1. Place softened butter and cream cheese in a bowl. Note that this recipe calls for softened. This does not mean melted. I have found that leaving them out for 15 minutes on the counter top brings them to about the right temperature. You can try to microwave them for 15 seconds or so, but be careful. Melted butter and cream cheese will NOT give you a thick and fluffy frosting, rather you will end up with something that is more like a rick glaze.  

2. Add vanilla. Slowly mix in powdered sugar

 3. Use immediately or over and store in refrigerator until ready to use.

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