Sunday, May 30, 2010

Cream Cheese Frosting

I decided to make cupcakes to bring to the barbecue yesterday- and thought I'd use some food coloring and make them red, white and blue. But because I made a butter cake and not a white cake, the white was kind of yellow. And because I didn't put a ton of food coloring in, the red was more pink and the blue was more turquoise.

I baked a dozen cupcakes, and with the rest of the batter, I made a half cake. Despite the color being off, it all tasted great. I think the best part was the icing. Want my secret recipe?

Cream Cheese Frosting

(What is the difference between frosting and icing anyway? I always use the terms interchangeably.)

1- 8 oz package of cream cheese, softened
½ stick butter, softened
1- 1lb box powdered sugar
2 to 3 tablespoons milk
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract

Mix it all up and you'll be in heaven. Dip strawberries directly into it. Frost your cupcakes, cakes, muffins and pumpkin bread with it. You won't regret it. And you'll never go back to the canned stuff.

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