Sunday, February 27, 2011

Cream Cheese Icing

I know I said I would post this a while ago, and I am sorry for the delay.

This is just a general cream cheese icing that I use for many purposes - icing cupcakes, cakes or even dipping monkey bread into (yum!). I add different flavours depending on the occasion but I must say it is pretty good all on its own.

1 block (8 ounce) cream cheese
½ cup butter
2 to 3 cups of icing sugar

1. Make sure the cream cheese and the butter are soft and at room temperature, the longer they have been out the easier they will cream together!
2. Cream together the cream cheese and the butter. Slowly add 2 cups of icing sugar and mix in.
3. Now the fun part - taste the icing. Is it too tart - add a little more sugar, is it too runny - add a little more sugar (you get the idea).
4. Use however you wish (eating with a spoon is always an option, just not the healthiest route to go!).

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