kks creamcheese frosting
(3 ratings)
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you can use fresh fruits (i.e. strawberries, raspberries) or even nuts as a wonderful garnish. you can also use different flavoring; this is by far the last cream cheese frosting you'll ever need. it is so easy to alter and manipulate and very very easy to make! Enjoy!
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(3 ratings)
yield
24 cupcakes or 2 9 inch round layer cakes
cook time
10 Min
Ingredients For kks creamcheese frosting
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2 stickunsalted butter (room temp i use land o' lakes)
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2 tspvanilla
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1 tspsalt (i use mccormick sea salt grinder)
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2 cconfectioners' sugar
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28 oz. packages of philly cream cheese (room temp)
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3 cheavy whipping cream (if you want the frosting to be "fluffy" and easier to pipe)
How To Make kks creamcheese frosting
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1grab a large mixing bowl. use a rubber spatula to soften cream cheese (make sure it is room temp.), gradually add the softened butter and vanilla until combined. (I use a mixer on the lowest setting and mix for about 5 min using a rubber spatula to scrap down the sides to ensure even mixing)
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2gradually add 2 cups of powdered sugar. (Add more if you wish until you reach a good consistency for spreading)
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3add whipping cream (optional, depending on what consistency you're looking for; the whipping cream is great for piping icing for cupcakes)
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4(frost cupcakes with a butter knife or pipe it on with a big star tip)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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