I'm not a big icing fan. It's often tasteless and too sweet. Cream cheese icing is the exception. It's tangy and creamy and awesome. I put this icing on the lemon yogurt cake from the previous post, then sprinkle with toasted coconut. Yum!
Cream Cheese Icing
Via Bridge, Adapted from http://simplyrecipes.com/
Ingredients
0.5 c butter, room temperature
8 oz (1 package) cream cheese, room temperature
0.5 to 0.75 a small (125g) package of goat cheese, room temperature
2 to 3 c powdered sugar
1 tbsp vanilla
Via Bridge, Adapted from http://simplyrecipes.com/
Ingredients
0.5 c butter, room temperature
8 oz (1 package) cream cheese, room temperature
0.5 to 0.75 a small (125g) package of goat cheese, room temperature
2 to 3 c powdered sugar
1 tbsp vanilla
Directions
With an electric mixer blend butter, cheeses, and vanilla until smooth. Scrape sides and bottom of bowl often. Slowly add powdered sugar tasting frequently until you’ve reached the desired sweetness. You may not use all the powdered sugar, I never get even close.
Spread with a spatula over your cake, or scoop into a zip lock bag, cut one of the corners and pipe onto your cupcakes.
With an electric mixer blend butter, cheeses, and vanilla until smooth. Scrape sides and bottom of bowl often. Slowly add powdered sugar tasting frequently until you’ve reached the desired sweetness. You may not use all the powdered sugar, I never get even close.
Spread with a spatula over your cake, or scoop into a zip lock bag, cut one of the corners and pipe onto your cupcakes.
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