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By In Our Grandmothers' Kitchens (Visit website)



Leigh and Michael love to make cream-cheese frosting.


 

In my last post, a recipe for carrot cake, I suggested that readers top the cake with cream-cheese frosting. In the middle of the night I realized that although I have mentioned cream-cheese frosting several times on this blog I have never actually shared a recipe for it.

 

Here is a list of other cakes for which I recommended the icing. I obviously like it A LOT.

 


 


I apologize! Here, belatedly, is my basic formula for cream-cheese frosting. As you can see, it couldn?t be easier! Please let me know if you find any other omissions in my writing???


 


Maija considers her decorations on a frosted cake.


 


 

Ingredients:

 

1 8-ounce brick cream cheese at room temperature

1/2 cup (1 stick) sweet butter at room temperature

confectioner?s sugar to taste (start with about 2 cups)

2 teaspoons vanilla

 

Instructions:

 

Cream together the cream cheese and butter; then stir in the 2 cups of confectioner?s sugar and add more until the flavor seems right to you.

 

Don?t add too much sugar; the delight of this icing is the ever so slightly tart, creamy taste of the cheese.

 

Beat in the vanilla, and spread the icing over your cake. Frosts 1 9-by-13 pan or 1 10-inch bundt pan.

 


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