Lemon Poppy Seed Pound Cake

Saturday, October 1, 2011

Vanilla Bean Cream Cheese Frosting

I used this recipe for the ginger mini cupcakes I made and it was a perfect match!  This could be used on so many different cakes, I hope you enjoy.

From www.melskitchencafe.com

*makes about 4 cups of frosting*

1/2 cup butter softened to room temp
3 ounces of cream cheese, softened to room temp
3 1/2 cups powdered sugar
1/4 cup heavy cream
1 tsp pure vanilla extract  ( I used a whole vanilla bean )

In a large bowl using a handheld mixer or the bowl of an electric mixer, beat the softened butter and cream cheese together until it is light and creamy, about 2 minutes.

Mix in the vanilla, (or the bean scrapings).

Add the powdered sugar gradually and mix in fully after each addition.

Cream at low speed until well blended and creamy.

Pour in the heavy cream and whip until the frosting is light and fluffy.

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