We haven’t had a dessert post here in far too long so it’s high time we talked about cupcakes. I like to call them Personal Cakes because that’s what they are–little, personal cakes. What could be better?
Spring finally spring sprang sprung around here so I made these to celebrate.
I understand buying frosting because it’s quick and easy, but Boo! Once you’ve made it a couple of times and understand how simple it really is to make and how good it tastes, my guess is that you’ll only buy it if you’re in a serious pinch for time. I like a good buttercream or cream cheese frosting and this one is a nice combination of both–Buttercream Cream Cheese Frosting. If you don’t like cream cheese, it’s easy enough to leave it out of this recipe and the frosting will still be fine.
When I started, I thought I was going to make white frosting with colored sprinkles. If I want white frosting, I want WHITE–not off-white frosting. Some people use shortening instead of butter when they want perfectly white frosting but I don’t like how that tastes. If that’s the case for you, then you either have to be satisfied with an off-white or cream colored frosting or you can use these ingredients–white food coloring and clear vanilla extract.
The food coloring I use is White White Icing Color from Wilton. It is the weirdest thing, but it really works to lighten up your frosting to a true, white color. The other product to use to keep your frosting white is Clear Vanilla Extract. Obviously, clear vanilla is imitation rather than pure but it tastes just fine and again, you won’t be adding color to your frosting.
The frosting looked great but I changed my mind and decided I wanted it to be bright, sunshiny yellow! At least now you know how to make your frosting white, which is helpful if you’re not fickle.
The frosting is easy to make, is really easy to work with, and it tastes great.
- 1 cup (2 sticks) unsalted butter
- 4-6 oz (1/2 block) cream cheese
- 4 cups powdered sugar
- ½ tsp salt
- 1 Tbsp vanilla extract
- 3-4 Tbsp milk or cream (I use cream)
- Beat butter and cream cheese until the mixture is as smooth as you can get it.
- Gently add the powdered sugar to the butter mixture. I only say gently so it doesn't go flying out of your mixing bowl.
- Add vanilla extract and cream.
- Add remaining sugar.
- If you want softer frosting, add more cream. If you want or need stiffer frosting, add a little more sugar. Be careful of the ratio--too much sugar just doesn't taste good.
What’s your favorite frosting recipe? Maybe I need to give it a try. 🙂