1 stick of softened butter
1 8 oz. package of softened cream cheese
1 tsp. vanilla
3 3/4 cup powdered sugar
Beat butter & cream cheese until light & fluffy. Add vanilla; beat well. Carefully (to avoid a powdered sugar cloud) mix in about half of the powdered sugar, scraping down the side of the bowl as needed. Add the rest of the powdered sugar and beat until light & fluffy. Depending on the humidity, you may need to add more sugar. This recipe will frost two dozen cupcakes if frosted the "old-fashioned" way, or one dozen if piped on with a 1M tip. I love using a decorating bag to make the cupcakes pretty.
I've been off work on vacation for the last week. Today is Saturday, which means that by this time tomorrow, I'll be whining about how my week of bliss & rest will be coming to an end. I imagine my work station to look like a Category 5 tornado blew through. Sadness. Well, sadness combined with sheer terror. Did I get anything done in this span of free time? Well, I saw the second Thor movie on opening day...TWICE. I had lunch with my mom, brother & his daughter. I went shopping. I even baked cupcakes for Ezra for his 13th birthday.
Shhh, don't tell him, but the frosting on his cupcakes was Cream Cheese Frosting...not the plain boring Vanilla that he thought it to be.
And if you notice that the cupcake liners are still bright & purty, they are the new No Fade ones by Wilton. Yes, they are a bit pricey, but they are well worth it!
