Wednesday, December 30, 2009

Fluffy White Frosting

So--I don't know if this recipe is in any books anywhere because it's something my mother and I sort of came up with. We made a version of it at Thanksgiving for a cake designed to celebrate my grandmother's birthday--it went between layers of lemon cake with a raspberry glaze and stewed berries. The outside of the cake was coated in whipped cream and topped with more stewed berries (raspberries and blackberries, stewed with a little water, some sugar, and raspberry liqueur). At Thanksgiving, we neglected to write any recipe down. For Christmas, however, I decided to use real measurements and record them. This time I used the frosting over a delectable chocolate cake, topped with crushed candy canes. I must tell you, this frosting is amazingly easy and so delicious, you just won't believe it.

Fluffy White Frosting

1/4 cup unsalted butter, softened
4 oz cream cheese, softened
1 cup heavy cream, whipped with 1/4 cup powdered sugar

Cream the butter and the cream cheese together. Fold gently into the whipped cream. (Tip: don't fold the cream in when it's too cold, or the butter and cream cheese will seize up. Cream cheese must be at room temperature or it will clump up in the frosting.)

This frosting could be so versatile. Add cocoa powder, perhaps, or vanilla extract, or peppermint extract, rum extract--whatever you like! It would be excellent on a coconut cake, red velvet cake, white, yellow, chocolate--pick your favorite.

Bon Appetit!

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