Tuesday, November 2, 2010

Easy peasy cream cheese frosting

I use this a lot, so I figured I'd give it it's own post so I don't just keep repeating myself over and over and boring you into a stupor!
This is what you need:
150 – 160 grams Philadelphia cream cheese
40 – 50 grams butter (softened)
120 grams (1 packet – 1 cup) confectioner’s sugar
Depending on what you're frosting you can also add powdered cinnamon or pure vanilla extract, or almond extract. It is also a good base for flavored frostings like chocolate cream cheese frosting.
This is what you do:
Beat together cream cheese and butter until well combined and fluffy (smitten kitchen says to soften cream cheese too, but I find that cold cream cheese makes for a thicker frosting – as suggested by the Joy of Cooking) add vanilla if using.
Sift in sugar (and cinnamon, if using) and beat until well mixed, but don’t over beat cause it’ll get runny.
Try and wait for your cake to cool before frosting….


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