Difference between revisions of "Cream cheese frosting"
Jump to navigation
Jump to search
| Line 1: | Line 1: | ||
| + | =Original= | ||
* 16 butter (plugra or other european slow churned is best) | * 16 butter (plugra or other european slow churned is best) | ||
* 16 oz cream cheese | * 16 oz cream cheese | ||
| Line 6: | Line 7: | ||
* Can add 1/4 - 1/2 cup cocoa powder for chocolate. | * Can add 1/4 - 1/2 cup cocoa powder for chocolate. | ||
| + | |||
| + | =Peanut Butter= | ||
| + | * 8z Cream Cheese | ||
| + | * 8 oz butter | ||
| + | * 1 cup peanut butter (up to 1.5 cups, but it was quite strong) | ||
| + | * 2tsp vanilla extract | ||
| + | * 2 cups granulated sugar (why does every recipe call for 5 cups?! That's way too sweet) | ||
| + | |||
| + | Cream butter first until whipped. Add in cream cheese, peanut butter, vanilla. Stir until mixed, then beat on high until fluffy. Turn to low, stir in sugar in batches, whip again on high. | ||
Revision as of 06:35, 25 February 2019
Original
- 16 butter (plugra or other european slow churned is best)
- 16 oz cream cheese
- 1-1.5 cups confectioners sugar
For the extract, add 1 tsp vanilla, or rum, or whatever
- Can add 1/4 - 1/2 cup cocoa powder for chocolate.
Peanut Butter
- 8z Cream Cheese
- 8 oz butter
- 1 cup peanut butter (up to 1.5 cups, but it was quite strong)
- 2tsp vanilla extract
- 2 cups granulated sugar (why does every recipe call for 5 cups?! That's way too sweet)
Cream butter first until whipped. Add in cream cheese, peanut butter, vanilla. Stir until mixed, then beat on high until fluffy. Turn to low, stir in sugar in batches, whip again on high.