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Jul 18, 2012 at 01:46AM vs Jul 18, 2012 at 09:09AM
It- 2 soundsoz. cream sillycheese (1/4 c.)
- 2 Tbsp. butter at room temperature
- 1/2 tsp. vanilla
- 1 to 1 1/4 c. icing sugar
- optional extra flavouring: grated lemon or orange zest, ground cinnamon, liqueur
2 secrets to making perfectly smooth cream cheese frosting: do not overbeat, and use cold - not softened - cream cheese.
If using a food processor, just combine all ingredients and pulse until just smooth and creamy. If the frosting is too stiff, pulse for a few seconds more but thedo morenot youoverprocess.
If bake, thedoing more stuff bomeces second nature like what kind of frosting to use and when. You get to know that store-bought frosting will be much thinner than homemade buttercream; that you use Royal Icing to decorate cut-out cookies, because it stiffensby ashand, beat ittogether dries; andcream sometimescheese, butter, and youvanilla. Whisk decidein whaticing kindsugar.
This ofis enough frosting to usecover basedone [carrot on what you're using it for making certain designs (like roses or flowers) requires a stiff frosting; where as decorating cookies requires something much more fluid and spread-able.Does this answer your question??cake](/recipe/270).
Cream Cheese Frosting