top of page
  • juliearnan1

Cream Cheese Frosting

Makes enough to frost 24 cupcakes or a 2-layer 8"/9" cake


Ingredients:

  • 1/2 c butter (8 TB / 1 stick), softened

  • 8 oz cream cheese, softened (use the brick style, not the spreadable or whipped cream cheese)

  • 1 tsp vanilla extract

  • 1/4 salt

  • 4 c powdered sugar (500 g)


Directions:

  1. Combine butter and cream cheese in the bowl of a stand mixer and beat until creamy, well-combined, and lump-free.

  2. Add the vanilla and salt. Stir well to combine.

  3. With mixer on low, gradually add the powdered sugar until completely combined.

  4. Use immediately or refrigerate until needed. This frosting can be piped or spread.

0 views0 comments

Recent Posts

See All

German Chocolate Cake

Ingredients For the chocolate cake: 2 c white sugar 1 3/4 c all-purpose flour 3/4 c unsweetened cocoa powder 1 1/2 tsp baking powder 1 1/2 tsp baking soda 1 tsp salt 2 large eggs 1 c buttermilk 1/2 c

Mango Sticky Rice

Ingredients For the rice: 2 1/2 c (about 1 lb) sticky rice (also called sweet/glutinous rice) 2 1/4 c water (for cooking) + more (for soaking) 2 c unsweetened coconut milk 1 1/2 TB sugar 1 1/2 tsp Kos

Peanut Butter Blossoms

Makes about 50 cookies Ingredients 1 3/4 c all-purpose flour 1 tsp baking soda 1/2 tsp salt 4 oz (8 TB or 1 stick) butter, room temperature 1/2 c smooth peanut butter (or any other creamy nut butter)

Comments


bottom of page