An excellent cream cheese frosting recipe. I kept the cream cheese refrigerated until I was ready to use it and I took the butter out about 30 minutes prior, so it was in between refrigerated and room temp. I blended the two ingredients together until smooth and then added the vanilla and confectioners' sugar. I had an eager crowd waiting for the Chocolate cupcakes (recipe also from this site), I had made to be frosted so I wasn't able to let the frosting sit in the fridge for a while before using. I will next time and also might try sifting the confectioners' sugar and pipe the frosting onto the cupcakes. Overall...very happy with the outcome.
Date Posted: Jul. 15, 2008
Cooking Level: Intermediate
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