A sweet butter and cream cheese icing.
|1/2 cup||Butter, unsalted, 1 stick, softened|
|1 8-oz. pkg.||Cream Cheese, softened|
|1 lb.||Powdered Sugar|
Cut up the Butter and Cream Cheese in a medium size bowl and let set at room temperature until both are soft. (You may hasten the softening process by microwaving for 20 to 40 seconds.)
Beat with an electric mixer the softened cream cheese and butter until smooth. Add the Powdered Sugar and beat until light and fluffy. Stir in the Vanilla and Salt.
Spread atop a cake or cupcakes.
Use a double batch for a triple layer cake unless you omit icing the sides of the cake.
A.K.A. Cream Cheese Frosting. Growing up anything sweet that grandma put on brownies, cakes, cookies, cupcakes etc. was called icing. I've since learned that icing is generally thinner and glossier, like on a glazed doughnut and frosting is a thicker and fluffier mixture. We called the former glaze. And why do we have the expression, "The icing on the cake"? So though technically this should be called Cream Cheese Frosting, it will always be icing to me.
Best Carrot Cake Ever - I hate to admit this is better than my Aunt Arlene's and probably the Best Ever.
Celebrity Hummingbird Cake - Like the Dr. Bird cake, only with icing.
Pineapple Cake - A moist delicious cake filled with pineapple.
Source: Lynn Kinshella, my friend from my University of Missouri days.
Yield: 3 cups
Nutrition Facts per Serving:
14g Fat (44.7% calories from fat)
0g Dietary Fiber
Exchanges per Serving:
0 Lean Meat
2 1/2 Fat
2 1/2 Other Carbohydrates.
Copyright 2006-2023 by Keith Langeneckert. All rights reserved.