Monday, May 3, 2010

The Best Cream Cheese Frosting

Frosting to me is what makes the cake or cupcake. Sometimes cookies. There are many ways to make frosting and one tiny mistake can definitely ruin a good frosting. I've tried many frosting's like butter cream, swiss meringue, royal icing, ganache, and cream cheese. They are all very good, but my favorite has always been the cream cheese frosting. What can I say, it just that good! It is a favorite with many. It tops well with red velvet and carrot cake. Plus you have to make it fresh and homemade. The pre-made kind just doesn't cut it, even if you are in a hurry. MAKE HOMEMADE!

How do you eat your frosting? Well its always the first to go on my piece of cake. Meaning I start eating the frosting first and work my way to the cake. Sometimes not finishing the cake because I really just wanted that delicious frosting. ;) I'm not a frosting expert by no means and I saw my Joy of Cooking cookbook looking lonely. This book is an expert! The book is bigger then my college textbooks I use to have to lug around! I flipped to the frosting section, and came across 2 variations on cream cheese frosting. Perfect! Either the food processor method or the electric mixer method. I went with the electric mixer method.  

Cream Cheese Frosting (From Joy of Cooking)  

8 ounces cold cream cheese
5 tablespoons unsalted butter, softened
2 teaspoons vanilla
1 pound (4 cups) confectioners' sugar, sifted

Beat in a medium bowl at low speed just until blended the cream cheese, butter and vanilla. Add one-third confectioners' sugar at a time and beat just until smooth and the desired consistency. If the frosting is too stiff, beat for a few seconds longer, do not over beat.

Fluffy goodness!
I could not wait to lick all the left over frosting from the spatula and beater from the mixer. THIS WAS AMAZING! It was smooth, creamy and sweetened perfectly. I added 3 1/2 cups of sugar. Even then I felt it was much but I wanted to make sure the consistency was right with the sweetness. There are 2 secrets they mentioned that make the perfect cream cheese frosting. Cold cream cheese and to not over beat= perfect! I use to always let my cream cheese come to room temperature with my butter. Definitely could notice the difference this time around. I'm learning so much already from this cookbook already! This will always be my go to cream cheese frosting recipe. So what did I use the frosting for? Oh well you will just have to come back and see! 

PS: Any day now my boyfriend will be heading home from Iraq. I can't believe a full year has gone by and how fast the deployment went. I'm just glad he is coming back happy and healthy! That's all that matters. I wanted to thank my readers and fellow bloggers for following me on this rough journey, your supporting comments were thoughtful and helpful! Thank you.  

PPS: My friend Robin Sue over at Bed Red Kitchen is hosting an awesome giveaway featured by Bertolli "Pasta Party." Definitely check it out and leave a comment!


Shelby said...

Love cream cheese frosting! I'm so happy your BF will be home soon!!

Ashley said...

Aw, excited for you!! I wish you 2 the best..and hope you get to spend a lot of relaxing quality time together!! The sprinkles are so purdy ;)

Katrina said...

Ooh, that picture of the frosting on the beater, looks like heaven to me!

Yay for the boyfriend coming home!