Cream cheese frosting is so versatile. It is paired perfectly with carrot cake, cookies, quick breads and layer cakes. I found this recipe quite by accident.
My mom gave Adelin a Leapster for Christmas. She gave Mason one when he turned four and so as a rite of passage Adelin received her’s for her fourth Christmas. Mason has played the games more often than Adelin has. He loves Ratatouille. The game has fostered a desire to learn how to cook. So on our last trip Mason asked if we could make Spice Cake when we got home. He proceeded to rattle off a list of ingredients I would need. I thought 6 eggs was pretty excessive. I have made two recipes for spice cakes and still am not satisfied. But I did find a decadent recipe for Cream Cheese frosting in the process.
Source: Where’s My spatula? By Christy Rost
1/2 cup unsalted butter, softened
4 ounces cream cheese, softened
4 cups powdered sugar, sifted
pinch of salt
7 tbsp milk
1 tsp vanilla
Using the bowl of an electric mixer, cream the butter, cream cheese, sugar, salt and vanilla , adding milk as needed until frosting is creamy.
Makes enough to cover 24 cupcakes or 1 two-layer cake.
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