Friday, January 14, 2011
Ever been out of powdered sugar and needed to make some frosting? This recipe from Martha Stewart's Cupcake cookbook is just what you need for such a baking emergency. Not only did the frosting have a smooth, creamy texture with the brown sugary flavor, but it also piped out beautifully and held its shape as well as any frosting we'd ever made. We served it on our Snickerdoodle cake, made as cupcakes.
1/2 cup unsalted butter, room temperature
1 package (8-ounces) cream cheese, room temperature
1 cup packed light-brown sugar
With an electric mixer on medium-high speed, beat butter, cream cheese, and brown sugar until smooth. Use immediately, or refrigerate up to 3 days in an airtight container. Before using, bring to room temperature and beat on low speed until smooth. Makes 2-1/2 cups.
From Martha Stewart's Cupcakes cookbook.