Friday, October 19, 2012

Cream Cheese Frosting

The original recipe used this on cinnamon buns which would be heavenly... I need to try it some time... I used it as the base for the frosting on the Blackberry Swirl Cupcakes I made recently.

I will post the remainder of my Blackberry Swirl Cupcake recipe soon.

Adapted from Not So Humble Pie, makes approximately 3 cups


16 ounces (2 packages) cream cheese, room temperature
1 1/2 cups icing sugar
1 teaspoon vanilla
1 cup heavy cream, cold


In the bowl of a stand mixer fitted with a whisk attachment, beat the heavy cream to nearly stiff peaks. Remove to a separate bowl and set aside. In the stand mixer bowl, next beat the cheese, sugar and vanilla until smooth and fluffy, about 2 minutes. Fold in the whipped cream and briefly beat to combine. Do not over mix.

Frost using a knife or a piping bag with your favourite tip.


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