Makes about 4 cups
Have cream cheese cold and butter at room temperature.
In large bowl, beat just until blended:
12 ounces cream cheese
12 T (1 1/2 sticks) unsalted butter
1 1/2 tsp vanilla
Add one-third at a time and beat just until smooth and the desired consistency:
6 cups powdered sugar, sifted
If the frosting is too stiff, beat a few seconds longer. Do no overbeat.
This frosting keeps, refrigerated, for about 1 week. or freeze for up to 3 months. Soften and stir until smooth before using.
(Used on "Coconut Pecan Cake" recipe)
No comments:
Post a Comment