Posts tagged butter

Creamy Vanilla Frosting

1- 8 oz. pkg. cream cheese

1 stick unsalted butter, softened

1 TBSP. clear vanilla extract (regular is fine but the frosting will have a brown tinge)

2 lb. pkg. powdered sugar*

Cream butter and cream cheese in a mixer. Add vanilla. While the mixer is going on low speed, gradually add the powdered sugar, about ¼ cup at a time. Taste it after you’ve added about 2/3 of the sugar, and keep going if you want sweeter, thicker frosting.

-For stiffer, decorator frosting you may add ¼ cup shortening at the creaming stage- and 1 TBP meringue powder (optional) for even greater stability. 

*The brand of powdered sugar you use matters. I always use C&H. It contains less cornstarch than less expensive brands, and gives frosting a silky, non-gooey texture.

Here’s a great way to make Lemon Cake if you are too busy to do it from scratch (and tastes just as great).

1 box Betty Crocker French Vanilla Cake Mix 

1 stick soft unsalted butter 

2 TBSP canola oil

5 large eggs - room temp

3/4 cup sour cream

1 TBSP lemon zest (fine grated fresh lemon peel)

Preheat your oven to 350 F. Grease your pan (if you are turning the cakes out of the pan for decorating, use a product like Pam with flour or Wilton Cake Release). Beat butter and eggs together - adding one egg at a time and mixing well after each addition. Mix in sour cream and lemon zest, alternating with the cake mix. Mix on high setting for 1 minute. Follow instructions on the box for bake times according to pan size(s). Mini cupcakes take about 10 minutes to bake.