Recipe - Basic Cream Cheese Frosting Wvariations

One fourth pound Butter; softened
One half pound Cream cheese; softened
1 pound Powdered sugar
1 teaspoon Vanilla
One fourth teaspoon Salt
3 (up to)
4 tablespoon Milk; or so, to thin
frosting to spreading
consistency
1 cup Chopped; toasted pecans or
walnuts (optional)
Variations (see
instructions)

From: morrissey@stsci.edu (Mostly Harmless)

Date: Tue, 14 Sep 1993 16:50:10 GMT

Here are some carrot recipes i have gathered from the net lately. Enjoy!

Basic cream cheese frosting (will frost 2 9inch round layers). Beat
butter and cream cheese until fluffy. Blend in vanilla and salt. Gradually
add powdered sugar, beating until smooth and creamy. Gradually beat in
milk, if necessary, until proper spreading consistency is obtained. Blend
in nuts, if desired, or sprinkle them on top of the cake after you have
frosted it.

Variations:

1. Omit the salt and use unsalted (sweet) butter.

2. Add more vanilla. Try 1 Tbl, rather than 1 tsp. Then add or subtract
based on taste.

3. Change the ratio of cream cheese to butter (2:1 in the above recipe). I
have seen ratios as low as 4:3. There is no upper bound on the ratio, as I
have seen recipes which use no butter at all. Just cream cheese, vanilla
and powdered sugar.

4. Replace half of the vanilla extract with almond extract, walnut extract,
or banana extract.

5. Rather than using milk to thin the frosting, use

a. One fourth C (melted) frozen orange juice and/or lemonade concentrate.

b. One fourth C maraschino cherry juice. Stir in One fourth C minced maraschino cherries.

6. Replace all or part of the nuts with toasted coconut flakes.

7. Replace One half C powdered sugar with One half C firmly packed brown sugar. Melt
the brown sugar with all of the butter and a little milk. Cool. Then beat
in the cream cheese and the rest of the ingredients (remember to remove 1/2
C of the powdered sugar).

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