Tuesday, February 9, 2016

Final Sprinkle Budget Spending 2015

Cream Cheese Frosting is the absolute best part of Carrot Cake.  Problem is, it doesn't pipe well.  If you want to use it on something that doesn't have sides to contain it, well, it will run right off your cupcake.  Enter in this pipeable frosting recipe.  the original recipe was for a giant layer cake, probably a wedding cake.  I only needed enough for 24 cupcakes.
I used a giant piping tip - but I promise I did not stick my finger in it this time.  (Oh those Duchess Potatoes...)
I had help too!  I had my baking assistant standing by to add much needed sprinkles.  How on earth can you have boring ol' white frosting without a little fun added?  Plus I can't get more sprinkles if we don't use up what we already have.  That Sprinkle Budget needs to be spent!

Cream Cheese Buttercream 
1/2 cup Salted Butter, Softened
1/4 cup Shortening
8 ounces, weight Cream Cheese (softened, Cut-up)
2 tsp Clear Vanilla Extract
2 pounds Confectioners Sugar

In a large bowl, using your Kitchen Aid mixer, cream together shortening and butter. Stop and scrape down sides, and keep mixing till creamy.

Then add cut-up cream cheese and mix again (on high speed), scraping down sides till fluffy. Add vanilla extract and blend again.

Then, a little at a time add confectioner’s sugar, starting on low speed as to not spray sugar all over. Make sure to scrape down sides of the bowl after each addition. Once it’s all incorporated and mostly blended, increase speed and continue blending. You may add salt if you need to (but only if you used unsalted butter).

Turn on high speed for 15 minutes to make frosting blended, smooth and fluffy. If it’s not thick enough for frosting, you may have to chill frosting after completed.

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