Tuesday, September 20, 2011

Cream Cheese Frosting

This is the icing that I prefer to use with my cake pops. The only downside is that I believe it should be refrigerated, even when it's in a cake pop.

Cream Cheese Frosting
1 (8 oz) pkg. Cream Cheese (at room temperature)
4 Tbsp. (1/2 stick) Butter (at room temperature)
1 tsp. Vanilla
2-4 cups powdered sugar
(optional) 1-3 Tbsp. milk

Combine cheese and butter in the bowl of a mixer. Add vanilla. Mix well.
Add powdered sugar, one cup at a time until icing reaches desired consistency and taste. Add the milk only if your icing is too thick.
Store in the refrigerator. Bring to room temperature before spreading on a cake or using in cake balls or cake pops.

No comments:

Post a Comment

Please note that comments containing profanity or those that are spam will not be approved on this website.