Okay, you probably shouldn’t eat frosting every day, but I totally could. One of the memories that my cousin Erika and I still laugh about as adults, is one summer when we were kids on vacation in Maine. We walked around the beach with a can of Duncan Hines chocolate frosting and two spoons. It grosses me out to think about now (maybe that’s why I had cavities?). Over the years my frosting taste has certainly matured. I looove frosting and could do without the cake part any day. For me, the cake is just a means of transporting the frosting to my mouth (and spoons work better).
I love cream cheese frosting because it tastes so good but also because it’s so darn easy to make and very hard to mess up. Maybe it’s psychological, but I also feel like cream cheese frosting isn’t as bad for you, because the cream cheese cuts the butter, right!?! Here’s my favorite cream cheese frosting recipe from a day of cupcake experimenting with my sisters.
Everyday Cream Cheese Frosting
{1} 8 oz. block of cream cheese – softened/room temperature*
{2} sticks of unsalted butter (1/2 pound) – softened/room temperature*
{4} cups of confectioner’s sugar (for softer frosting or firmer frosting use more or less as you mix it in)
{2} tablespoons of vanilla extract
Mix together softened butter, cream cheese and vanilla with an electric mixer until light and fluffy. Slowly add in confectioner’s sugar, one cup at a time. If you are using the frosting in a pastry bag, refrigerate the frosting before decorating so it comes out good and clean!
{*Note about frosting- I am known to make recipes on a whim and I rarely plan in advance for them, therefore I end up playing a game with the microwave to get the butter and cream cheese to a mixing temperature. When I used this in my Red Velvet Whoopie Pies, I actually had planned in advance enough to let my butter and cream cheese reach room temperature on it’s own and it made a HUUUGE difference in the texture/consistency of the frosting.}
