Saturday, February 23, 2008

Cream Cheese Frosting

Last fall I was determined to learn to make a good cake. My determination lasted about five cakes and none of them were very good. They were either too heavy or too bland. So it was back to boxed cake mix, which for $1 per box plus three ingredients makes a pretty good cake. Fluffy and flavorful, especially if you spice it up a bit.

Frosting is another story. I find making my own frosting is easy and well worth the effort. Cream cheese frosting is great with chocolate cake, carrot cake and even vanilla cake. I like this recipe because it is creamy, flavorful and makes the right amount of frosting for a cake or batch of cupcakes. It can easily be doubled for a larger cake. The measurements are straight forward (I never could figure how to measure confectioners sugar by the pound) and using the food processor cuts down on the messy clouds of confectioners sugar. The cold cream cheese produces an icing with enough body to use in a pastry bag. If you prefer, you can soften the cream cheese and use an electric mixer.



Cream Cheese Frosting
1/2 cup of butter (1 stick), room temperature
8 oz of cream cheese (1 package), cold
2-3 cups of confectioners sugar (vary to taste)
1 teaspoon of good vanilla extract

Combine all ingredients in a food processor and pulse until smooth.

Add any of the following for additional flavor, depending on the type of cake:
lemon zest
orange zest
cinnamon
Triple Sec or other liqueur
fresh ground ginger
vanilla bean
coconut


AddThis Social Bookmark Button

No comments:

Post a Comment