Cream Cheese Frosting

12 Aug

Okay Folks. No lies: I just made some not-so-delicious Red Velvet cupcakes.

Why? There may be a few reasons:
1. The recipe I was semi following told me to make a paste with the cocoa and red food dye… Mine was lumpy- and so I may have beaten the batter too much (trying to get out the lumps of cocoa)
2. The GF flour mix I used just wasn’t up to par.
3. I under or over baked them.

However, I am not quitter! These will be tried again (and again and again) until they are perfected.

The bright side? The cream cheese frosting I made was delish! So I will share that with you. It’s super easy and you will eat it by the spoonful. (Okay… you might have 2 spoonfuls)

Whatcha need:

1 (8 oz) package of cream cheese, softened
1/4  c  butter, softened
1  tsp vanilla
2+ cups powdered sugar

Cream the butter and cream cheese together in a stand mixer. Add the vanilla and mix until combined. Add the powdered sugar. I didn’t measure how much powdered sugar I used…. It was about half a bag or a little more. Basically: Add as much as you want until you get the desired consistency. I wanted a stiffer frosting, so I used more!

This frosting would be delicious on top of pumpkin or carrot cake…. OR red velvet- which I will be trying again soon. I will post a successful recipe when that happens.


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