I am a busy baking bee this weekend Part I; 50 Recipes in 2009 Recipe #8: Cream cheese frosting
I am baking up a storm in the next two days. Tonight I made the cream cheese frosting that I will be using to frost some red velvet birthday cupcakes that I am making tomorrow. I will do pics of the finished cupcakes, as pics of just frosting is rather boring. I also made a Black Magic cake (see Part II).
Recipes for both the frosting and the red velvet cake (she made a regular layer cake) from Smitten Kitchen, a fantastic food blog that is on my must check daily list. I hope it's enough frosting for cupcakes; I may need to whip up another batch tonight.
Cream Cheese Frosting
Makes 6 cups
8 ounces cream cheese, room temperature
1/2 cup (1 stick) butter room temperature
3 cups confectioner’s sugar, sifted
1 teaspoon pure vanilla extract
Place cream cheese and butter in a medium bowl. With a handheld electric mixer, beat until light and fluffy, about 2 minutes. Add sugar and vanilla. Beat, on low speed to combine. If too soft, chill until slightly stiff, about 10 minutes, before using.
Ah the anticipation!
ETA:
This frosting has a nice texture but was a bit sweet for me; it's like a marriage of buttercream and cream cheese, but it loses some the zip that I love in cream cheese frosting. I fixed it by making another batch (I did need more!) with 1/2 stick butter, 8 oz cream cheese (reduced fat as that's what I had) and 1 cup of confectioner's sugar and combined the batches which was perfect. I'd also omit the vanilla next time or cut it back because it was too vanilla-y for me.
See pics on 3/14/09 posts
Recipes for both the frosting and the red velvet cake (she made a regular layer cake) from Smitten Kitchen, a fantastic food blog that is on my must check daily list. I hope it's enough frosting for cupcakes; I may need to whip up another batch tonight.
Cream Cheese Frosting
Makes 6 cups
8 ounces cream cheese, room temperature
1/2 cup (1 stick) butter room temperature
3 cups confectioner’s sugar, sifted
1 teaspoon pure vanilla extract
Place cream cheese and butter in a medium bowl. With a handheld electric mixer, beat until light and fluffy, about 2 minutes. Add sugar and vanilla. Beat, on low speed to combine. If too soft, chill until slightly stiff, about 10 minutes, before using.
Ah the anticipation!
ETA:
This frosting has a nice texture but was a bit sweet for me; it's like a marriage of buttercream and cream cheese, but it loses some the zip that I love in cream cheese frosting. I fixed it by making another batch (I did need more!) with 1/2 stick butter, 8 oz cream cheese (reduced fat as that's what I had) and 1 cup of confectioner's sugar and combined the batches which was perfect. I'd also omit the vanilla next time or cut it back because it was too vanilla-y for me.
See pics on 3/14/09 posts