Monday, June 27, 2011

Cream Cheese Frosting

This frosting is awesome. I'm not a huge cake fan, or frosting fan, but this recipe is a creamy and delicious addition to any cake or cupcake. While not too overpowering, it has a distinct cream cheese flavor.

2 eight oz packages of cream cheese
1/2 cup of butter (or Imperial Vegetable oil for a healthier option)
2 cups of confectioners or powdered sugar (make sure there are no lumps)
1 teaspoon of vanilla (add more to taste if desired)

Make sure the cream cheese and butter are both softened...lumpy frosting is a downer. Whip the cream cheese and vanilla together, gradually add the butter, and then the sugar. Voila! You have a delicious frosting. Chill in the fridge until you need to use it.

This frosting in perfect for chocolate or pumpkin cakes! I used mine to make a double layer chocolate cake decorated with red raspberries. Buon Appetito!

Tip: Adding about a half cup or so of Cool Whip makes this frosting more fluffy if you are looking for a lighter texture.

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