What you'll need:
1 stick butter, room temp
4 oz cream cheese, room temp
1 tsp vanilla
2 c powdered sugar, sifted
3 TBLS cream or milk
Sifting the powdered sugar is an important step. This helps remove the lumps from the sugar and make the frosting smooth. Just measure the sugar into a wire whisk placed over a bowl. Gently shake the strainer til all the sugar has passed through. Through away any lumps that remain. Set aside.
Combine the butter and cream cheese in the bowl of the mixer.
Mix until thoroughly combined. Scrape down the sides of the bowl. Turn the mixer on low and add the vanilla and sugar. Mix, on low, until the sugar is blended in. Add the cream. When mixed in, turn the mixer to high and beat for 5 minutes. This adds air to the frosting, making it light and airy.
Now pile the frosting on top of a cake.
Use and off-set spatula (or knife) to spread the frosting across the cake, just pushing it toward the corners.
This recipe will frost one 9x13 inch cake or 18-24 cupcakes. Enjoy!
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