The key to a nice smooth frosting is making sure that the ingredients are at room temperature. Cold cream cheese or butter will just make lumpy frosting. I also like to use the whisk attachment on my mixer; it may take a little bit longer, but it really helps break up any little unblended bits in the mixture.
Ingredients:
1 8 oz. package of cream cheese, softened
1 cup of butter, softened
1 tsp. vanilla
3 cups of icing sugar
1 Tbsp, of milk
Directions:
1. Whip the softened cream cheese by itself for about 5 minutes, or until smooth.
2. Add the softened butter and whip for another 5 minutes to really blend them together.
3. Mix in the vanilla.
4 Beat in the icing sugar, one cup at a time. Mix well after each addition, ensuring the mixture is well blended and smooth before you add more sugar.
5. Lastly, whip in the milk. I find that the little bit of extra moisture makes the frosting perfect.
This makes enough to generously frost 24 cupcakes, two 8" round cakes or one 9" x 13" rectangle cake.
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