Tuesday, April 27, 2010

Cream Cheese Frosting (Desserts Sue Gregg)

Cream cheese frosting tends to seep slowly into cake. For best results, freeze the cake before frosting it, and frost just before serving. Cover and store leftover cake in fridge or freezer (freezer is best). I've not noticed or done any of the preceding...but there you have it.

AMOUNT - Frosts 9x13 cake or 12 - 18 cupcakes (or a big pan of Cinnamon rolls)

Whip Cream Cheese until soft; blend in remaining ingredients until smooth and creamy:

8 oz Cream cheese (light and neufchatel work)
1/2 stick (1/4 C) soft butter
1/4 C honey
1/2 tsp lemon or orange extract, or 1 tsp vanilla
1 tsp grated lemon or orange peel, optional

Honest opinion - this is not as wonderful as the Cream Cheese/Powder Sugar frosting I used to make...but it's close and is much healthier...not healthy by any stretch...but healthier.

More Recipes.

Choosing Joy!
©2010 D.R.G.
~Coram Deo~
Living all of life before the face of God...


Kim said...

Ahh, come on! You've got calcium. Vitamin C. OK, and lots of yummy energy producing stuff. Right? It's great for Japanese people who like to cook, as powdered sugar is...sold by the Tablespoon there!

DeEtta @ Courageous Joy said...

Yeah - strange to find it sold by the Tablespoon. LOL But we try not to eat it anyway.....so it's good for us. LOL