Cream Cheese Frosting
Inspired by the cache container, an empty frosting tub. All of the frosting is gone so you’ll have to use the recipe below if you want some of the frosting. Be forewarned though, that making it from scratch is a lot harder than going out and buying a new tub of frosting. In other words, finding the cache is going to be about as difficult as making the frosting from scratch as compared to opening up a tub from the store.
To have perfectly smooth cream cheese frosting with enough body to spread in dramatic swirls or even pipe through a pastry bag, you have to know these two secrets. First, overbeating breaks down the cream cheese, and produces grainy looking frosting that is too soft to hold a shape. Second, cold (not softened) cream cheese produces the best texture in both of our methods. Have the butter, if you use it, at the temperature recommended for the method you choose, and sift the powdered sugar after measuring.
8 ounces cream cheese
5 tablespoons unsalted butter (optional)
2 teaspoons vanilla
2 to 2 1/2 cups powdered sugar, sifted
Grated lemon or orange zest, ground cinnamon, or liqueur of choice
Electric Mixer Method: Have the cream cheese cold and the butter at room temperature. In a medium bowl, beat cream cheese, butter, and vanilla until blended. Add sugar one-third at a time and beat just until smooth and the desired consistency. If frosting is too stiff, beat for few seconds longer. Do not overbeat. If desired, stir in additional flavoring to taste.
This keeps, refrigerated, for about 1 week. Or freeze for up to 3 months. Soften and stir until smooth before using.