VANILLA CREAM CHEESE FROSTING

VANILLA CREAM CHEESE FROSTING

YEILD: 22 YO 24 piped frosting for cupcakes, or frost & fill two-layer 9-inch cake
In bowl of electric mixer, beat at medium speed until creamy but not smooth: Add and continue beating about 30 seconds	½ cup butter 240 g cream cheese, cold from refrigerator
Add Reduce speed to low, add and beat until combined.	1 tsp pure vanilla extract 4 cups confectioners’ sugar
Increase speed to high and beat until mixture becomes fluffy.
Slowly add until desired consistency is reached	1 to 4 Tbsp heavy cream
FoodNotes: 1.      Use the frosting at once or keep in refrigerator for two or three days. If stored in the refrigerator, it may be necessary to beat once more to regain consistency. 2.      For stronger CREAM CHEESE flavour, add an additional 125 g of cream cheese 3.      For CHOCOLATE FROSTING, add ½ cup Ghirardelli brand unsweetened cocoa. Add to butter and cream cheese and beat until well incorporated before adding confectioners’ sugar. 4.      For STRAWBERRY FROSTING, add 2 to 4 Tbsp strawberry preserves. Blend first in food processor or strain it though a fine sieve. Reduce the amount of heavy cream called for in the recipe according to amount of preserves used and consistency desired.