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Cream Cheese Frosting

Source: James McNair's Cakes
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Active Time:  10 Minutes
Total Time:  10 Minutes
  Yields 6 cups (Serves 48)
A perfect, not overly sweet finish for many cakes.
RECIPE INGREDIENTS
1 cup pecans or other nuts ( optional)
3/4 cup ( 1 1/2 sticks) unsalted butter, at room temperature
1 pound cream cheese (not fat free) chilled
2 teaspoons pure vanilla extract
Pinch of salt
3 cups powdered sugar, sifted
Light cream, half and half, or milk (not fat free), if needed
DIRECTIONS
Toast the nuts (if using), then chop finely and set aside


In a bowl, beat the butter with an electric mixer at medium speed until soft and fluffy. Add the cream cheese, vanilla, salt and beat at low speed just until the mixture is smooth and creamy, about 1 minute; avoid overbeating, which makes the cream cheese too thin and runny. Using a rubber spatula, clean the beaters and scrape the sides of the bowl whenever necessary during beating. Add 1 cup of powdered sugar and beat at low speed just until incorporated. Add the remaining 2 cups powdered sugar and beat just until smooth and spreadable; add a little cream, half-and-half, or milk if the mixture is too thick. Stir in the nuts ( if using).


Use immediately, or cover and refrigerate for up to 3 days; return to room temperature and rebeat if necessary to achieve spreading consistency before using.


Serving size = 2 tablespoons


Recipe reprinted by permission of Chronicle. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Yields 6 cups (Serves 48)
Calories: 83
Fat. Total: 6g
Protein: 1g
Carbohydrates, Total: 6g
Sodium: 31mg
% Cal. from Fat: 65%
Cholesterol: 18mg
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