Brown sugar cream cheese frosting
March 16, 2011
adapted from smittenkitchen; photos: Karen Go
My friend Karen (the lovely photographer who thought of making cupcake towers!) and I made these to celebrate birthdays at our church retreat. We just used the random bowls & plates available at the house we stayed at!
As much as it kills me, I have to say that sometimes cupcakes out of a box taste better than some of those $4 gourmet cupcakes that you buy individually. So if you are baking for a crowd, on a budget, and in a bind for time, I suggest using boxed cake mix. But I also whole-heartedly suggest topping them with homemade frosting! That will most definitely set your cupcakes apart from ones you can buy in a grocery store.
This is my favorite cream cheese frosting! I think the brown sugar makes the taste so much more complex.
Ingredients:
- 1 1/4 cups light brown sugar
- 1/4 cup cornstarch
- 1/2 cup powdered sugar
- 2 8-ounce packages of cream cheese, at room temperature
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 t vanilla extract
Directions:
- In a small bowl, whisk together the brown sugar, cornstarch and powdered sugar.
- In a large bowl, beat the cream cheese and butter until fluffy.
- Add the sugar-cornstarch mixture and vanilla, beat until frosting is smooth and light.
- Chill the bowl in the refrigerator until it thickens back up a bit, about 30 minutes, then spread or dollop on cooled cupcakes.
The frosting can be stored in the fridge overnight--we microwaved it for 30 seconds to make it easier to spread.
1 comments
nice photos ;)
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