Cream cheese frosting 2

1 servings

Ingredients

Quantity Ingredient
1 pounds Cream cheese -- at room temperature
6 tablespoons Unsalted butter -- at room temperature
1¼ cup Confectioner's sugar
1½ teaspoon Vanilla extract

Directions

In a large bowl, combine the cream cheese and butter. Using an electric mixer set on medium-high speed, beat until smooth. Reduce the speed to low, add the confectioner's sugar and again beat until smooth. Beat in the vanilla extract until well blended.

To store, cover and refrigerate for up to 1 week. Bring to room temperature before using. Makes about 2¾ cups.

Variations: Almond flavor: Add 1 ½ teaspoons almond extract with the vanilla extract.

Orange flavor: Add 2 tablespoons undiluted thawed, frozen orange juice concentrate and 1 ½ teaspoons grated orange zest with the vanilla extract.

Coconut flavor: Bring 1 can sweetened cream of coconut to a boil in a large, heavy saucepan. Reduce heat to low and simmer without stirring for 10 minutes. You should have about 1 cup. Remove from the heat and refrigerate for 1 hour until cool, then beat the cooled coconut cream into the finished frosting. Add 1 cup toasted sweetened shredded coconut and beat until fully combined. This will yield 4 cups frosting. For an easier coconut-flavored frosting, beat 1 ½ teaspoons imitation coconut extract and the 1 cup toasted coconut into the finished plain cream cheese frosting.

From Williams-Sonoma Kitchen Library Typed for you by Marjorie Scofield 6/23/95

Recipe By : From Cakes, Cupcakes, Cheesecakes From: Marjorie Scofield Date: 06-30-95 (23:33) (159) Fido: Cooking

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