Thursday, November 18, 2010

Cream Cheese Frosting

16 oz. Cream Cheese (or Neufchatel) room temperature
2 sticks Butter, room temperature
1 t. Vanilla
5 cups Powdered Sugar
Optional 1 c. Pecans, chopped

 1.  Combine and room temperature cream cheese and butter with your mixer.  Beat until fluffy.  (If using a Kitchenaid mixer you can use the whisk for this step.)
2.  Slowly add the powdered sugar about one cup at a time.  After you have added one cup of sugar you can add the vanilla.  (If using a Kitchenaid mixer use the flat beater for the rest of the frosting.  Or else you might bend your whisk.)
3.  Beat the frosting altogether until fluffy again!
4.  Stir in nuts if desired.
5.  Frost* cake, cupcakes or cinnamon rolls!
Refrigerate leftover frosting for up to 5 days.

Enjoy!  Yum!!  :)

 *Note:  Refrigerate for a few minutes to be able to decorate easier with this frosting.  :)

1 comment:

  1. Beautiful red velvet batter, good for you, I bet these were good.


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