A BETTER CREAM CHEESE FROSTING
What can I say about Cream Cheese
Frosting? It’s the reason I love carrot cake and the reason I tolerate
red velvet cake. This recipe is a little different than most others and I
like it better.
The internet is funny, isn’t it? When I google “Cream Cheese Frosting”
or “Cream Cheese Icing” a million recipes come up and almost every one
of them is exactly the same. I sometimes wonder if I should bother
posting a recipe that’s so ubiquitous. Does the internet really need
another Cream Cheese Frosting recipe?Well, there are two reasons for posting this recipe. First, if I post Cream Cheese Frosting as a separate recipe on the blog it’s easy for me to reference it in other dishes, my Layered Cheesecake or Better Carrot Cake, for example.
INGREDIENTS
- 1 cup (8 oz, 224g) unsalted butter, room temperature
- 2.5 cups (12 oz, 345g) confectioner's sugar
- 1 cup (8 oz, 225 g) cream cheese, room temperature
- 1 teaspoon lemon juice
- 1 tablespoon vanilla extract
for full instructions please see :
http://www.baking-sense.com/2017/01/28/cream-cheese-frosting/
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