| Philadelphia
Cream Cheese Frosting |
| This
is the classic cream cheese frosting from Philadelphia. |
|
|
|
Will
frost one 21c. (9 in) two layer cake, or 20 cup cakes 2 tsk (2 tbls)
each. |
This
is the classic, you can go to www.kraftfoods.com to see a collection of other recipes and variations on this American
classic. |
|
| 224
gr. or 8 oz. |
Philadelphia
Cream Cheese (room temperature) |
| 110
gr. or 4 oz |
Butter
(room temperature) |
| 1
tsk or 1 teas. |
vanilla
(best quality) |
| 445
gr. or 16 oz.(1 lb.) |
powdered
sugar |
|
|
Assembling
the recipe: |
Beat
the cream cheese, vanilla, and butter in a bowl until well blended.
Add
the powdered sugar gradually, beating until well blended after each
addition.
Chill
until it becomes easy to work with for frosting your cake. |
|
Notes: |
|
I
use a hand held mixer for this recipe as it makes it really quick
to put together. I normally sift the powdered sugar before using
it to be sure that all the lumps are removed. If you are using a
hand held mixer that shouldn't be too much of a problem.
You
can of course color the frosting with the addition of a drop of
vegetable food coloring.
Another
suggestion is to add at the end 110 grams of flaked coconut and
then finish off with a light dusting of a little more coconut. |
|
