Wednesday, March 18, 2009

The best cream cheese frosting EVER!

Beat 8 oz. cold cream cheese (not rock solid, but it means you can use it straight out of the refrigerator) with 5 Tbsp. softened butter and 2 tsp. vanilla until combined. Gradually add 2 c. powdered sugar that has been sifted after measuring. Continue to add more sifted powdered sugar until you reach a consistency and sweetness that fits your taste.


Here is a cake I made a few weeks ago with this cream cheese frosting
(it has raspberry preserves on top of it):


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