Cream Cheese Frosting
I made this to go with my pumpkin cupcakes.
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2 sticks unsalted sweet cream butter, room temperature
12 ounces cream cheese (one and a half packets), room temperature 4 cups (1 lb) confectioner's sugar 3/4 tsp vanilla extract |
First, beat together the butter and cream cheese until light and fluffy, a good 5 minutes or so.
Next, beat in the sugar, a little a time. (if you dump it all in at once and power up the beaters... WHOMP! powdered sugar cloud! it's severely irritating to one's lungs.... as I know from first hand experience...) Finally, mix in the vanilla extract. et voila! |
So this frosting turns out very soft. I'd recommend adding DOUBLE the amount of sugar to get that nice stiff spreadable consistency. Then feel free to experiment! add orange extract, peppermint, lemon, you name it! and for chocolate, add cocoa powder til you get the color and taste you like.
This recipe makes a ridiculous amount of frosting. Fortunately, it freezes well. And so the vicious cycle starts: "Ooo, i have some frosting left over... better make cupcakes!" "Ooo! I have some leftover cupcakes... better make frosting!"
This recipe makes a ridiculous amount of frosting. Fortunately, it freezes well. And so the vicious cycle starts: "Ooo, i have some frosting left over... better make cupcakes!" "Ooo! I have some leftover cupcakes... better make frosting!"