butterscotch cream cheese icing
1 lb. cream cheese (2 pkg, I think)
6 T. unsalted butter, softened
1 c. firmly packed light brown sugar
2 T dark corn syrup
1 tsp. vanilla (or as much vanilla as you like; I'm pro-extra-vanilla)
Beat cream cheese and butter until smooth, about 3 minutes (and yes, do it for three minutes. Set a timer. You'll feel like a goof letting the mixer run for so long, but it will be worth it). Add remaining ingredients and beat until smooth and creamy, at least another three minutes. Cover and refrigerate for at least one hour to allow the frosting to thicken up before using.
This stuff is AMAZING on pumpkin bars/spice cupcakes. One time I made it and it was a little grainy, as though the brown sugar didn't totally dissolve. I don't know if I failed to mix it long enough or if I didn't let it chill long enough, or what. It was still tasty, but not as smooth as I wanted it.
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