Cream Cheese Frosting for Cakes and Cupcakes

Description

And here’s the most important and only rule — very cold cream cheese and very soft butter. This means it's best to keep the cheese in the fridge overnight so that it’s cold and firm enough. On the other hand, the butter should be left out on the countertop for a couple of hours (or overnight) to become soft and pliable. Only under these conditions will you achieve a wonderful frosting with a delicate texture and flavor. This frosting is certainly best kept in the fridge; in a piping bag, it can last easily for about 5 days without losing its texture and properties. However, don’t think it’s too delicate — powdered sugar and cream cheese give it enough stability. Even at room temperature, the cake can last for several days without losing its shape. Another great property of this frosting is that it can be used to cover the sides and top of a cake; it doesn’t "slide" and holds its shape. This property is also convenient when making tops for cupcakes or various "flowers" for decorating pastries. You can even add a couple of tablespoons of raspberry puree.

Ingredients

• Semi-soft cream cheese - 12 oz
• Butter - 4.1 oz
• Powdered Sugar - 3.5 oz
• Vanillin - 0.1 oz

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