Leigh and Michael love to make cream-cheese frosting.
In my last post, a recipe for carrot cake, I suggested that readers top the cake with cream-cheese frosting. In the middle of the night I realized that although I have mentioned cream-cheese frosting several times on this blog I have never actually shared a recipe for it.
Here is a list of other cakes for which I recommended the icing. I obviously like it A LOT.
I apologize! Here, belatedly, is my basic formula for cream-cheese frosting. As you can see, it couldn’t be easier! Please let me know if you find any other omissions in my writing………
Maija considers her decorations on a frosted cake.
Ingredients:
1 8-ounce brick cream cheese at room temperature
1/2 cup (1 stick) sweet butter at room temperature
confectioner’s sugar to taste (start with about 2 cups)
2 teaspoons vanilla
1/2 cup (1 stick) sweet butter at room temperature
confectioner’s sugar to taste (start with about 2 cups)
2 teaspoons vanilla
Instructions:
Cream together the cream cheese and butter; then stir in the 2 cups of confectioner’s sugar and add more until the flavor seems right to you.
Don’t add too much sugar; the delight of this icing is the ever so slightly tart, creamy taste of the cheese.
Beat in the vanilla, and spread the icing over your cake. Frosts 1 9-by-13 pan or 1 10-inch bundt pan.
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Tags: Cream Cheese Frosting, Icings and Frostings, Simple Frosting
We also add a touch of lemon to the icing as I recall…….
What a great idea–especially with a fruit-based cake. Thanks, Betsy!