It’s mostly cream cheese, minimal on the fillers and stabilizers, so it’s soft and not pipeable, but not quite as pourable as a royal icing. This is a situation where I’m not willing to sacrifice taste for appearance- and this works well enough and is divine. Refrigerating it stiffens it up to frost cakes with, and it dries to the touch on cookies in about 24 hours.
- 1 stick (4 oz) butter, at room temperature
- 2 blocks (1 lb) cream cheese
- 1 tablespoon vanilla
- 1/2 teaspoon almond extract
- 3 cups powdered sugar
- In a stand mixer fitted with the whisk attachment, place softened cream cheese, butter, vanilla and almond extract. Whisk slowly to combine, scraping down sides often.
- Turn speed to medium and whisk till smooth.
- whisk in the powdered sugar, then whip on high till fluffy and spreadable.
For valentine’s day, I wanted festive natural colors, and achieved lavender with ube powder and several yummy shades of pink using raspberry powder. I ran a bag of freeze-dried raspberries through the mini food processor, then sifted out the seeds to have pure pink color and concentrated raspberry flavor ready to stir in.
Enjoy, and tag me when you try!
