Thursday, April 2, 2009

Super Quick Recipe Post

This is cheap, but I just had a 45 minute discussion with my mother about the vagaries of coming home from work at Midnight and what buses am I taking and do my coworkers walk me to the train and well if they drive couldn't they give you a ride and you know what? I am bone tired of it, and just want to READ and be anti-social.

But I am Blogging Every Day in Blog a Day April, so, blog I must. And I am going to do so by detailing my super uncomplicated recipe for my-- apparently-- legendary Strawberry Cream Cheese Frosting. I used this to frost my Valentine's Day cupcakes and brought it into work and subsequently discovered from my now former coworkers that this frosting was a huuuge hit. So I promised to write it up and send it to them...and am doing it on my blog. Two birds! One stone!

disclaimer: I didn't take this picture, or cook this cupcake
I deleted all the pictures I took of mine, and just stole this from a blog
it sure is pretty though, isn't it?

Strawberry Cream Cheese Frosting


1 (8 ounce) package of cream cheese
1/2 cup unsalted butter
2 cups powdered sugar
1 tsp. vanilla extract
Between 6-8 strawberries, I used frozen, but I imagine fresh would work just as well

1. Take the frozen strawberries, microwave them till they're defrosted, and mush them up with a fork (the poor girl's food processor). Refridgerate newly-made strawberry goo.

2. Soften cream cheese and butter so they're easy to mix. I usually do this by putting them in a plastic bag, and then submerging that bag in warm water in a metal bowl. This can leave the butter a bit melty, but it sure is easier on my mixing arm.

3. When cream cheese and butter are pliable, mix them together thoroughly in a big-ish mixing bowl.

4. Add the powdered sugar 1/2 cup at a time until it's all encorporated.

5. Add the vanilla.

6. Retrieve refrigerated strawberry goo. One tablespoon at a time, add it to the frosting mix. Stir carefully after each one, and taste for strawberry intensity. If the flavor isn't strong enough, add another-- I don't know how many I used, because I wasn't this exact when tomfooling around in my kitchen. You have to keep an eye on it, though, because if you add too much goo, you compromise the structural integrity of the frosting and end up with a glaze. So, go a tablespoon at a time, mix, eyeball it, and taste, until you have the right balance. I bet 2 or 3 will do it.

7. Carefully lick clean all implements and bowls used to mix the frosting. If you just wash them, the frosting will turn out wrong, seriously guys. I promise.

And that's it folks. That's the strawberry frosting that brought you all joy. Use it well

1 comment:

Anonymous said...

Oh man... just looking at that cupcake almost makes me wish I had chosen a different weekend to go to Ireland... look at what I missed out on! ;)