Brown Sugar Cream Cheese Frosting
Recipe: #6320
August 26, 2012
Categories: Desserts, Cheese, One-Pot Meal, Baby Shower, Birthday, Christmas, Cinco de Mayo, Easter, Fathers Day, Halloween, Hanukkah, July 4th, Labor Day, Mothers Day, New Years, Potluck Romantic Dinner, St Patricks Day, Thanksgiving, Valentine's Day, Wedding, Gluten-Free, No Eggs, Vegetarian, Cream Cheese, Sugar, more
"This frosting is smooth and delicious if you follow the directions and make sure you mix it well (no more problems with curdled frosting). Also, leave your cream cheese out overnight and take your butter out 2-3 hours before making the frosting for best results. (It should be at room temperature, but still a little cool and not completely soft and mush in the package. It should be soft, but still hold its shape). If you make more than 12 cupcakes or want a double layered 8-9" cake, or 1 9x13" cake just double the recipe."
Ingredients
Nutritional
- Serving Size: 1 (60.6 g)
- Calories 267.1
- Total Fat - 13.3 g
- Saturated Fat - 8.4 g
- Cholesterol - 35.9 mg
- Sodium - 184.4 mg
- Total Carbohydrate - 35.8 g
- Dietary Fiber - 0 g
- Sugars - 35.6 g
- Protein - 2.7 g
- Calcium - 90.8 mg
- Iron - 0 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Cream the cream cheese (by itself - Very Important!) with an electric mixer for 1 minute. Scrape down the sides of the bowl.
Step 2
Add room temperature butter, and beat for 1-2 minutes, or until mixed well.
Step 3
Add brown sugar, salt and vanilla. Beat until everything is mixed well.
Step 4
Turn off mixer and add 1 cup of confectionary sugar(on low speed so the sugar doesn’t fly out of the bowl), then mix well again with the mixer.
Step 5
Slowly add more sugar alternately with the milk until you reach your desired consistency. (I like my cupcake frosting to be slightly more thick than cake frosting, so it can hold its shape on the cupcake, but you make it to your liking).
Tips
No special items needed.