Cream Cheese Frosting
Inspired by the cache container, an empty frosting tub. All of
the frosting is gone so you’ll have to use the recipe below if you
want some of the frosting. Be forewarned though, that making it
from scratch is a lot harder than going out and buying a new tub of
frosting. In other words, finding the cache is going to be about as
difficult as making the frosting from scratch as compared to
opening up a tub from the store.
To have perfectly smooth cream cheese frosting with enough body
to spread in dramatic swirls or even pipe through a pastry bag, you
have to know these two secrets. First, overbeating breaks down the
cream cheese, and produces grainy looking frosting that is too soft
to hold a shape. Second, cold (not softened) cream cheese produces
the best texture in both of our methods. Have the butter, if you
use it, at the temperature recommended for the method you choose,
and sift the powdered sugar after measuring.
Ingredients:
8 ounces cream cheese
5 tablespoons unsalted butter (optional)
2 teaspoons vanilla
2 to 2 1/2 cups powdered sugar, sifted
Grated lemon or orange zest, ground cinnamon, or liqueur of
choice
Electric Mixer Method: Have the cream cheese cold and the butter
at room temperature. In a medium bowl, beat cream cheese, butter,
and vanilla until blended. Add sugar one-third at a time and beat
just until smooth and the desired consistency. If frosting is too
stiff, beat for few seconds longer. Do not overbeat. If desired,
stir in additional flavoring to taste.
This keeps, refrigerated, for about 1 week. Or freeze for up to
3 months. Soften and stir until smooth before using.