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Cream Cheese Icing

Photo by: Mark Shapiro
Comments: 0
 

Recipe

Cream cheese icing tastes great on just about everything. It’s a quick mix that can make something go from tasting good to tasting extraordinary.

Yield: Makes about 2 cups (500 mL), enough to frost 16 or more cupcakes

Ingredients

  • 4 oz (125 g) cream cheese, at room temperature
  • ½ cup (125 mL) unsalted butter, at room temperature
  • Pinch salt
  • 2¼ cups (550 mL) confectioners sugar (icing sugar), sifted

Directions

1. In a bowl, using an electric mixer on medium-high speed, beat together cream cheese, butter and salt until creamy. With mixer on low speed, beat in confectioner’s sugar, ½ cup (125 mL) at a time so that the sugar doesn’t fly all over the place. Increase speed to medium-high and beat until light and fluffy.

2. Spread frosting over cooled cupcakes and refrigerate until ready to serve or for up to 1 day.

Variation: Add a drop of food coloring to the frosting as you are making it for a touch of beautiful color.

Notes

Because cream cheese is perishable, be sure to keep your frosted cupcakes refrigerated until you’re ready to eat them.

This frosting will keep in an airtight container in the refrigerator for up to 3 days. Before using, let stand at room temperature for 15 minutes to soften enough to spread.


© 2005 Julie Hasson
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 2 tablespoons icing per serving.

130kcal (6%)
9mg (1%)
0mg (0%)
74mcg RAE (2%)
12mg
1mg
0g
14g
0g
14g
23mg (8%)
42mg (2%)
5g (25%)
8g (13%)
0mg (0%)
 

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