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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Brown Sugar Cream Cheese Frosting Recipe

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This recipe for Brown Sugar Cream Cheese Frosting is from Mama's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz. cream cheese, softened
½ cup (1 stick) unsalted butter, softened
⅓ cup packed brown sugar
1 tsp molasses
Pinch of salt
1 Ύ cups powdered sugar, sifted
2 tsp vanilla extract
Directions:
Directions:
• Place cream cheese in the bowl of a stand mixer, fitted with a paddle attachment. Beat the cream cheese for about 1 minute to ensure its soft and pliable.
• Stop the mixer and scrape down the sides of the bowl.
• Add the softened butter to the bowl and beat the butter and cream cheese on medium speed for about 1 minute or until thoroughly combined.
• Add brown sugar and molasses to the cream cheese and butter and beat on medium speed for 30 seconds.
• Turn the mixer on low and add the salt and powdered sugar, followed by the vanilla.
• Beat until almost incorporated. Stop the mixer and scrape down the bowl, including the bottom and sides.
• Continue to beat on medium speed until all of the powdered sugar has disappeared and the mixture is very soft.
• Use immediately on your Bundt cake! If not using immediately, store in an airtight container in the refrigerator and bring to room temperature before spreading on cakes. Frosting will last in the fridge up to 7 days, as long as it’s in an airtight container.

 

 

 

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