Thursday, November 15, 2007

Cream Cheese Frosting

This is the best frosting ever. Period. End of story. It goes best with savory kind of cakes and pies, like pumpkin, zucchini, carrot, ect. If you tone it down by adding something acidic like lemon or raspberry its a little better with sweet things.

Unless you want to leave it as it is and eat it with regular sweet cakes, thats fine too. Whatever floats your boat.

Cream Cheese Frosting:
1 bar cream cheese, preferrably philadelphia. Not just out of the fridge but not room temp. Let it soften a little.
1 stick butter, softened for 10 seconds in the microwave.
1 box 10x confectionary sugar. (the 1 pound box).
1 capful vanilla extract.

Cream the butter, cream cheese, and vanilla together. Slowly (I did it about a fifth of the box at a time) add in the entire box of sugar, mixing well each round. Mix until creamy. Use immediatly, or freeze.

You can try adding in different things. I have used a little raspberry jam in before, and its phenomenal on lemon cake.

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