Tuesday, June 13, 2006

Butter-Cream Cheese Frosting

The Yummy Cupcakes

My husband is the baker of the family and last Saturday he made cupcakes for Lindsey's 30th birthday party. I think that the frosting is the key to any cupcake or cake. Neither one of us like the canned frosting they sell at the store, so for the cupcakes we made this butter-cream cheese frosting. Since the frosting has butter and cream cheese, it's best to keep the frosted cupcakes in the fridge just before serving. Originally we wanted to make a cupcake tree, but we didn't have enough time to buy the supplies, however cupcakes are a wonderful alternative to a cake and both kids and adults love them!

INGREDIENTS (makes about 2 cups of frosting)

  • 2 pkg. (8 oz each) Philadelphia cream cheese at room temperature
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 pounds (32 oz) powdered sugar (about 8 cups), sifted
  • 2 teaspoons good vanilla
  • Food coloring, if using
Make the cupcakes the night before the party and refrigerate them. They will stay firm and will not crumble when you frost them with the icing.

To make the icing: place the butter, cream cheese, and vanilla in a non-reactive bowl and beat with beaters until mixture is combined (you can use a food processor, like I did).

I'm using a food processor Slowly add the powdered sugar, until it's all combined. You can finish mixing it with a spatula. mixing the butter cream-cheese frostingAdd your favorite food coloring, if using. Cover the icing with plastic wrap and put it in the refrigerator 15 to 20 minutes to set slightly.

You can simply frost your cupcakes with an off-set spatula, or add it into a pastry bag and frost them that way. It's all up to you. We created three different colors of icing and used an inexpensive pastry bag to frost the cupcakes. They were yummylicious!

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