8 ounces cream cheese, room temperature
¼ pound (1 stick) unsalted butter, room temperature
4 cups confectioners sugar
2 tsp. vanilla extract
Using an electric mixer on medium speed, beat cream cheese and butter. Add the confectioners’ sugar one cup at a time, scraping down the sides of the bowl with a rubber spatula and beating until smooth. Add vanilla extract. Beat the frosting until light and fluffy.
Refrigerate frosting for approximately 1 hour before using to ensure proper spreading consistency.
This recipe is from my favorite book: Stressed is Just DESSERTS spelled Backwards by Sheryl Meddin and Bennett Frisch. This recipe is on page 19.
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