"The belly rules the mind."--Spanish Proverb

Cream Cheese Frosting Recipe

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This recipe for Cream Cheese Frosting, by , is from Texas Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Natalie Haynes
Added: Saturday, October 31, 2009

Category:
Category:

Ingredients:  
Ingredients:  
12 oz. cream cheese (softened)
6 oz. butter (softened)
24 oz. powdered sugar
4 1/2 tsp. vanilla extract

Directions:
Directions:
If you are icing two fairly sizable cakes you might want to double the recipe. To start off, the first two ingredients have to be completely softened at room temperature or else the icing will be lumpy and gross. There is no way to quickly soften them (don't microwave, etc.) so you just have to let them sit out for a few hours.

1. Cream the cream cheese in a kitchen aid style mixer for a while (5-8 minutes). Use the whisk attachment. (You can borrow my mixer if you need one.)
2. Add the butter and cream the two together for another 5 minutes.
3. Add the powdered. sugar gradually, mixing in between.
4. Add the vanilla.

It's ready to use at this point, but if you don't use it right away store it in the refrigerator (covered). When you want to use it, you'll need to re-whip it so that it gets soft again and pliable for icing. It's really not difficult at all, but call me if you need anything.

Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
This is a wonderful recipe for carrot cake, pumpkin bread, cupcakes etc. It is actually from a bakery in South Carolina, so you know it has to be good! I get asked for this recipe all the time, so you know it has to be good!

 

 

 

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