Tuesday, January 6, 2015

Recipe: Cream Cheese Icing

I got this recipe for cream cheese icing from my friend Jennie years ago.  We used to make it only for special occasions, but now that I can't eat store-bought icing due to all the corn-based sweeteners in it, this is my go-to for every cake-based occasion.  And since our family celebrates three birthdays in the month of November, I've had a lot of it this winter.  And let me tell you, it's totally delicious.  I've discovered that if I buy a Betty Crocker Gluten-Free cake mix and top with with this cream cheese icing, I am a totally happy lady.  Like, eat-the-entire-cake happy.  Yum.

8 oz cream cheese, softened
½ cup butter, softened
2 tsp vanilla

4-6 cups powdered sugar

Beat cream cheese, butter, and vanilla until light and fluffy.
Add half sugar and beat.
Beat in remaining sugar until spreading consistency.
Store iced cake, covered, in refrigerator.

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