This frosting deserves it's very own post for a few reasons. One- I will use it all the time in other recipes- therefore needing to reference it all the time. Two- It's the best cream cheese frosting I've ever had. It's basic, it's simple, and the proportions are just right. So here you have it:
1 (8 ounce) package of Philadelphia Cream Cheese (right out of the fridge!)
5 tbsp softened butter
(I have used regular butter, as well as Irish Butter- Oh. My. Goodness. The Irish butter was amazing)
(I have used regular butter, as well as Irish Butter- Oh. My. Goodness. The Irish butter was amazing)
2 tsp real vanilla (none of this imitation garbage!)
2 cup sifted powdered sugar (plus up to 2 additional cups depending on level of consistency desire. 2 cups is for a spreadable frosting, appropriate for bars. 4 cups would be for a very stiff frosting, for a crisp finish on a cake.) Sift after measuring- if you feel like it. Which I often don't.
Directions
Beat cream cheese and add the softened butter and vanilla.
Gradually add the powdered sugar.
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