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Eclecticisms: Cream Cheese Frosting

Sunday, October 10, 2010

Cream Cheese Frosting

Cream Cheese Frosting is a wonderful thing and it's good to keep a recipe for it on hand. This one is from Martha Stewart. I halved the recipe as it was printed, as half of the original recipe iced 24 cupcakes. It made a LOT. Feel free to double what is here if you think you will need more.

*Note: The more you beat the butter and cream cheese together, the fluffier it will be. Thicker icing doesn't go as far.


1/2 Cp (1 sticks butter) at room temp
6 oz cream cheese at room temp
2 Cps confectioners sugar
1/2 tsp vanilla extract

Beat the butter and cream cheese in an electric mixer on high speed for 2-3 minutes, or until fluffy. Reduce speed to low, and gradually add confectioner's sugar. Add vanilla and blend until smooth.

Sorry about my slacking on the pictures for this one. Apparently, I was pre-occupied with my cupcakes!

If you're making this ahead of time, it can be kept refrigerated up to 3 days in an air-tight container. Bring back to room temperature and beat on low speed before using.

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