Tuesday, July 26, 2005

Cream Cheese Frosting

Enough for one cake; good on carrot cake.

4 ounces (½ package) cream cheese (Philadelphia, or supermarket brand)
4 tbsp (½ stick) butter
2 cups confectioners (US: powdered; UK: icing) sugar (about ½ a 1lb box)
½ tsp vanilla extract

Bring cream cheese and butter to room temperature.
Cream with vanilla extract in mixer or food processor.
Add sugar 1 cup at a time, blending at low speed until incorporated.
Blend on medium speed 1 minute until fluffy.

(From Anne Byrn’s The Cake Mix Doctor.)

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