Cream Cheese Frosting is one of the two frostings that I like to use all of the time. It's either cream cheese or buttercream, and the cupcake pretty much determines which one I use. The only bad thing about the cream cheese frosting is that it needs to be refrigerated after you make it. So I like to keep it in tupperware if I make it the day before I serve them, and then just decorate right before they are served. It lasts about 3-4 days covered in the refrigerator.
The best thing about cream cheese frosting is that you determine how creamy it is. I LOVE the taste of cream cheese, so I often keep the powdered sugar on the minimum (basically just for consistency) so you can still really taste the cream cheese. My husand is a huge fan, just last week I caught him going back for a THIRD cupcake. I'm sure many of you would feel the same!
I'll keep this recipe pretty basic, but you can always substitute for a flavored extract or real fruit juice. Even a great slice of strawberry added to the top is a great addition. ** My suggestion is to try this on a great red velvet cupcake - it's so great it will make you crazy!
What you need:
1. Cream the cream cheese and butter until smooth.
2. Add the extract, blend on medium speed until it's mixed in.
3. Slowly add the powdered sugar one cup at a time on medium speed, blending completely before adding the next cup. Add to taste.
4. Add color if desired!
See, isn't that easy???
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