Christmas Cream Cheese Frosting

If you find yourself with extra time and extra cream cheese, why not make and freeze this simple frosting for future use? The Index features a couple of other Cream Cheese Frostings; it’s always handy to have a few from which to choose, depending on the taste you prefer and the ingredients you have on hand. I used this to frost the carrot cakes in the post above.

Christmas Cream Cheese Frosting:

Two 8-oz. (250 g) pkgs. cream cheese, softened

½ c. butter, softened

2 c. sifted icing sugar (“confectioners” sugar or “powdered” sugar)

1 tsp. white vanilla extract

Using electric mixer, beat cream cheese and butter until well blended. Gradually add sugar, beating after each addition until thoroughly mixed. Add vanilla. Refrigerate or freeze any remaining frosting after use. Yields 3 c.

Beat all ingredients together.

This frosting takes only 1 min.

Lavishly frost an “at-home” cake to be served straight from dish.

Spread fancier cakes with thin “crumb frosting” to hold 
crumbs in place. Chill until set. Frost with final coat.

Place in parchment-lined tin for gift-giving.

These two-portion cakes make a welcome surprise!