Growing up, though, I didn't (and still don't) care much for frosting. Buttercream made me gag, and you could always tell which dessert plate was mine, by finding the globs of frosting leftover on them. There were only ever a couple exceptions.
German Chocolate Cake frosting, because really, that stuff is like manna from heaven. Coconutty goodness that basically sends you into a diabetic coma. And Cream Cheese frosting, because, if it is done right, it provides the perfect bite and contrast to the sweetness of the dessert it is used with.
I know it is odd that I like one super duper sickeningly sweet frosting, and one that is basically the opposite, but I am an oddity, what can I say?
My favorite cream cheese frosting is what I am sharing with you today. It is sweet, but still has the flavor of the cream cheese, which I feel many recipes lose, because they add way too much powdered sugar to it.
This frosting is fabulous on cookies, cupcakes, cinnamon rolls, or eaten with a spoon from the bowl. I won't judge!
Ingredients:
8 oz cream cheese
1/2 c butter (softened)
1 c. powdered sugar
1 tsp lemon extract (or vanilla)
Directions:
In a medium bowl, use an electric hand mixer to whip the cream cheese and butter together until smooth. Add the powdered sugar and extract, and beat until fluffy.
Enjoy!
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