I know, I know, this is nothing new and exciting, and you’ve probably made them a million times already.
But in my last post, I was going through frosting withdrawal, so I HAD to make some. And I really like vanilla cupcakes.
Usually I make buttercream frosting, but this time the cream cheese frosting was calling me.
No, I’m not hearing voices. Lets move on.
It was easy to make, but I did have some serious problems:
First, the frosting kept coming out of the top of the piping bag, and I had no choice but to eat it.
Second, sometimes I would mess up, so I had to eat more of it.
And third, there was some left in the container when I was done, and I had to eat that too.
Do you see how dangerous it was to make these cupcakes??
But you should be brave and try it– they are totally worth it. 🙂
Cream Cheese Frosting (from Better Homes and Gardens)
1 8-ounce package of cream cheese
1/2 Cup butter
2 teaspoons vanilla extract
6 Cups powdered sugar
Leave cream cheese and butter out at room temperature for 30 minutes. Then beat cream cheese, butter, and vanilla on medium speed until light and fluffy.
Gradually beat in powdered sugar.
Now taste it to make sure it’s good.
And taste it again. Repeat as necessary.
Now it’s ready!!