|
|
Instructions |
|
|
|
Beat cream cheese, butter and vanilla in a medium bowl just until
blended. Add the confectioners' sugar a third at a time; beat just
until smooth and spreadable.
I use the Citrus variation, below, and I triple recipe when making
4-layer Jelly Bean Cake.
|
|
|
|
Variations-
Citrus - Add 1 T grated lemon or orange zest
Cinnamon - add 1/2 tsp ground cinnamon or to taste
Liqueur - add 1 T any liqueur.
chocolate - melt 5 oz chopped semisweet or bittersweet chocolate
w 3 T water or coffee. Stir often until smooth. Let cool to
lukewarm. Stir into frosting
|
|
|
|
Notes from original author- There are two big secrets to perfectly
smooth cream cheese frosting with enough body to spread in
dramatic swirls or even pipe through a pastry bag. First,
overbeating breaks down the cream cheese and produces grainy-
looking frosting that is too soft to hold a shape. Second, cold (not
softened) cream cheese produces the best texture.
|
|
|
|
This keeps refrigerated, for about 1 week, or freeze for up to 3
months.
|
|
|
| Serving
Suggestions |
|
|
Decorate with Jelly Beans!
|
|
|
Originally Submitted
3/30/2013
|
