This was a very each cream cheese frosting recipe. The downside to it, which is good for the red velvet cupcakes, is that the cream cheese flavor really stood out. I like my frosting to have more a vanilla taste, but overall the pairing of the two turned out. The red velvet cupcake recipe can be found here.
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
No comments:
Post a Comment