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."
- Ready In:
- 15mins
- Ingredients:
- 6
- Yields:
-
1 cake
ingredients
- 1⁄2 cup butter, softened
- 3 ounces cream cheese, softened
- 1 (16 ounce) box powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1⁄8 - 1⁄4 teaspoon almond extract
- 1 -3 tablespoon milk
directions
- 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.
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