Liturgical Year : Recipes : Cream Cheese Frosting

Catholic Recipe: Cream Cheese Frosting

INGREDIENTS

4 1/2 to 5 cups powdered sugar, more if necessary to stiffen frosting
8 ounces butter, softened
8 ounces cream cheese, softened
1/4 teaspoon salt
1 teaspoon vanilla
1 1/2 Tablespoons Cognac

Details

Prep Time: N/A

Difficulty: N/A

Cost: N/A

For Ages: n/a

Origin:

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Often Made With (1)

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Feasts (1)

This is the frosting that goes well with the Cream Cheese Pound Cake, which makes a wonderful Lamb Cake. I usually double the recipe for a Lamb Cake. I use Kerry Gold Butter. The Cognac I do not measure, and have a heavier hand at times.

When the Lamb Cake is frosted, I add halved jelly beans for eyes, and a black jelly bean for the nose. I also add a triumphant banner with a red cross on a skewer. (JGM notes)

DIRECTIONS

Cream the butter and and cream cheese until light and fluffy. Add powdered sugar a little at a time, beating until well-combined. Beat in vanilla and Cognac. Add more powdered sugar to get the right consistency.