I'm on a food kick this week, ya'll. Maybe it was the extended break from cooking while I was out of town, but this week I've been flinging flour, peeling veggies, and experimenting here and there. As evidenced by my very messy kitchen. But it's definitely worth it when these cute pink cupcakes are a result!
What I really want to share with you all today is the most perfect cream cheese icing.
When it comes to frosting, I'm a little picky. The super-sweet fluffy stuff on store-bought cakes makes me rather sick, and I always scrape most of it off. But cream cheese icing is another story.
And this cream cheese icing takes the cake.
*Printable Recipe*Perfect Cream Cheese IcingOriginally from The Silver Palate Cookbook
8 oz cream cheese, softened
6 TBSP butter, softened
3 cups powdered sugar
1 tsp. vanilla extract
1-2 TBSP lemon juice (optional)
Cream together the cream cheese and butter. Slowly incorporate the powdered sugar, beating until mixture is smooth, with no lumps. Add vanilla and lemon juice. Yields enough frosting for a 2 layer cake.
For the mini cupcakes above, I added a small amount of red food coloring to make the icing pink.
This icing is perfect on carrot cake, red velvet cake, and....well, pretty much anything. :)
P.S. I have a really fun food adventure to share with you all tomorrow...join us for Try New Adventures Thursday!
P.S.S. The Silver Palate Cookbook is one of my favorite cookbooks to pull out when I want to make something fancy. The recipes often call for at least one ingredient that I don't keep on hand in my pantry, so I reserve them for special occasions. However, I've never made a recipe out of this cookbook that was less than amazing! The carrot cake recipe is to die for.
Linked to Homemaking Link-Up, What I Love Wednesday, WFMW, and Things I Love Thursday.
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