Page 438 - Chocolate Cake Doctor

420 F R O S T I N G S
CREAM CHEESE FROSTING G
CREAM CHEESE FROSTIN
used to think that cream cheese
frostings were too heavy, but
now I have discovered this lighter
version, using part cream cheese and
part butter. The addition of cream
cheese makes a frosting less sweet
and is a nice complement to cakes,
especially chocolate. This is just the
right frosting for Debbie’s Dazzling
Red Velvet Cake (page 88), the
Chocolate Midnight Cake (page 55),
R large mixing bowl. Blend with an electric
the Cake Mix Doctor says
To save fat and calories, use reduced-fat
cream cheese. Make sure your cream
cheese is soft before beginning this
frosting. If it is cold, unwrap the
package, remove the foil, and place
the cream cheese on a plate in the
microwave oven on high for 20 to 30 minute more.
seconds. Don’t substitute margarine
for the butter, however.
and the Chocolate Carrot Cake (page
177).
1
MAKES 3 ⁄ 2 CUPS, ENOUGH TO FROST
A 2- OR 3-LAYER CAKE
PREPARATION TIME: 5 MINUTES
1 package (8 ounces) cream cheese, at room
temperature
8 tablespoons (1 stick) butter, at room
temperature
3 ⁄4 cups confectioners’ sugar, sifted, plus
3
additional if needed
2 teaspoons pure vanilla extract
1. Place the cream cheese and butter in a
mixer on low speed until combined, 30 sec -
onds. Add the confectioners’ sugar, a little
at a time, blending with the mixer on low
speed until the sugar is well incor po rated, 1
minute. Add more sugar as needed to make
the frosting spreadable. Add the vanilla,
then increase the mixer speed to medium
and blend until the frosting is fluffy, 1
2. Use this frosting to frost the top and
sides of the cake or cupcakes of your
choice.