1/2 pkg (4 oz) cream cheese, softened
1/2 c (1 stick, or 4 oz) butter or margarine, softened
2-3 c powdered sugar (less for softer frosting, more for stiffer)
1/2 tsp vanilla
1/2 tsp lemon juice
Cream the butter and cream cheese. Slowly add the powdered sugar, mixing well after each addition. Beat (or whip) for a full 12 minutes, or even more. (This seems silly, but do it, even with a kitchenaid mixer--it makes an enormous difference in the frosting you get.) Add the vanilla and lemon juice (and food coloring if you want colored frosting), and beat until it's completely incorporated.
It should come out fluffy and soft, but still able to hold its shape.
Good on cookies, monkey bread, carrot cake, graham crackers.....
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