No sweat.
Can I call myself a baker now?
Sheesh.
Cream Cheese Frosting
Adapted from Magnolia Bakery(New York City)
2 (8 oz) packages cream cheese, softened and cut into small pieces
6 tablespoons unsalted butter, softened and cut into small pieces
1 1/2 tspns vanilla extract
5 cups confectioner's sugar, sifted
1. Combine cheese, butter, and vanilla in a large bowl and mix on medium speed until smooth, about 3 - 4 minutes.
2) Reduce mixer speed to medium low and add sugar 1 cup at a time. Scrape bowl often.
3) Once all the sugar has been added, beat until fluffy (3-6 minutes)
4) Store in airtight container and refrigerate for at least two hours before use
This recipe was more than enough to frost my entire batch of cupcakes! I used clear extract so that the frosting would still be white and I added about 2 tablespoons of heavy whipping cream.
*When I was in NYC I kept hearing about Magnolia Bakery, but didn't have time to stop in and check them out. But I was able to visit Sugar Sweet Sunshine .
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