Prep 5 mins
Cook 5 mins
This goes great with spice cake!
- 2 (453.59 g) package cream cheese, softened
- 88.74 ml butter, softened
- 4.92 ml vanilla
- 473.18 ml powdered sugar, sifted
- Blend all ingredients until smooth.
Everyone loved it. I used the spreadable cream cheese that comes in a tub, not the brick. It was nice and smooth. Delisious with the fresh strawberries that were between the cake layers.
Even for a basic cream cheese frosting, this was amazing! I had made 23 chocolate cupcakes and wanted something vanilla but not too sweet, aomething creamy and soft, and this was perfect! The balance of flavors was excellent too, not too much butter or sugar like in other recipes I have tried. The only changes I made were: I 1/4'd the recipe, which was the perfect amount; used one fresh vanilla bean instead of vanilla extract(I like the little specks of vanilla in it); I added approx 1/2 T half&half to soften and smooth the icing. Perfect!!
Chocolate cupcake recipe I used was One-Bowl Chocolate Cupcakes by Chef #1082664
I had made some brownies on 12/23/08, and wanted a frosting to "kick them up a notch" so I picked this one. And I'm very glad I did.Since I didn't need the full amount this recipe was cut in half, very easily I might add. This recipe brought the brownies up from ordinary to extraordinary. Thanks for posting and "Keep Smiling :)"