Ingredients
- 1/2 cup of butter (1 stick, 4 ounces), 70 degrees
- 8 oz of Philadelphia cream cheese (1 package), 70 degrees
- two to three glasses of powdered sugar (also referred to as confectioner's sugar), sifted
- 1 teaspoon of vanilla flavoring
Method
1 Utilizing an electric mixer, beat the cream cheese and butter together until completely smooth, about 3 minutes on medium speed. Make use of a rubber spatula to scrape lower the edges from the mixing bowl to make sure that the mix is mixed evenly.
2 Beat within the vanilla flavoring. Using the mixer running, gradually include the powdered sugar. Powdered sugar has corn starch inside it which will thicken the frosting in addition to which makes it sweet. Keeping adding more powdered sugar towards the frosting before you get the preferred degree of sweetness and thickness.
3 Make use of a blunt knife or spatula to spread the frosting, or spoon the frosting right into a piping bag to brighten your cupcake or cake.
Here are a few fun variations:
- Add 1/2 a mug of unsweetened cacao powder along with a pinch of salt for any chocolate cream cheese frosting
- Mix freshly grated or dried, flaked coconut towards the frosting to create a coconut frosting
- Intensify a vanilla frosting with the addition of some scrapings from the fresh vanilla bean towards the frosting
- Then add blueberry syrup for blueberry cream cheese frosting
- Give a tablespoon of Amaretto or perhaps a quarter teaspoon of almond extract to have an almond flavored cream cheese frosting
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Garrett McCord is really a food author, writing instructor, culinary consultant, freelance food professional photographer, and recipe developer who shares his enthusiasm for food and also the written word through his blog Vanilla Garlic clove. Garrett's cook book, co-authored with Stephanie Stiavetti, is Melt: The skill of Macaroni and Cheese