NOT TOO SWEET BUTTERCREAM
This is a simple icing that doesn't require any cooking. The cream cheese is just to cut the sweetness; you can't really taste it. I also use this to frost sugar cookies and people love it. This works for icing a cake as well as piping simple designs, such as shells. It might not work for roses, but you could add extra powdered sugar if you wanted a stiffer icing.
Provided by mg_farkas
Categories Dessert
Time 15m
Yield 1 cake
Number Of Ingredients 6
Steps:
- Beat butter and cream cheese until creamy. Slowly add powdered sugar, about 1/2 cup at a time. Add flavorings and enough milk or cream to make the icing the consistency you want.
- Almond extract is very strong: you might want to start with the smaller amount and then add more if you like it.
- This icing should be refrigerated if it will be sitting out for more than a few hours, since it does have cream cheese and milk in it.
- This is enough to frost cookies and a rectangular cake in the pan. If you want to do a layer cake, make a double recipe.
Nutrition Facts : Calories 2898.5, Fat 122.7, SaturatedFat 77.4, Cholesterol 339.7, Sodium 917.9, Carbohydrate 455.4, Sugar 444.9, Protein 7.9
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