December 17, 2009
Frosting is a foreign term to me - usually I'd say icing. But when it has cream cheese in it, I feel like it just has to be called frosting. I made this to go with gingerbread cupcakes, but I can imagine it just as happily on carrot cake, or chocolate cake, or basically any other kind of cake. Those cupcakes are delicious enough not to be a mere vehicle for frosting, but you'd want to make sure whatever you paired this stuff with could stand up to its impact. Otherwise you may just find yourself eating it with a spoon (not that there's a damn thing wrong with that).
And the nice thing is that it's the Joy of Cooking recipe. I tried it because of Slashfood, which calls it "the last cream cheese frosting recipe you'll ever need".
Cream Cheese Frosting
From The Joy of Cooking
8 oz cold cream cheese*
5 tbsp softened butter
2 tsp vanilla
2 cups powdered (confectioner's/icing) sugar, sifted after measuring, plus extra to taste
Beat cream cheese, butter and vanilla together with an electric mixer until smooth and combined. Gradually add 2 cups powdered (icing) sugar, and then add more sifted powdered (icing) sugar until it reaches a sweetness you like.
* Cold cream cheese really does make a difference, but it shouldn't be super-hard - just straight out of the fridge.