Cream Cheese Frosting

Ingredients:

1/2 cup butter, room temperature
8 oz cream cheese, room temperature
2-3 cups of powdered sugar (to taste)
1 teaspoon vanilla

With an electric mixer, mix the butter and cream cheese together for about 3 minutes on a medium speed until very smooth.  Be sure to scrape down the sides of the bowl and the bottom of the bowl.

Add the vanilla and mix a few seconds.  Slowly add the powdered sugar.  Keep adding until you get the desired sweetness and thickness.

I find if you are going to piping with this recipe it is best to refrigerate it for a few hours first.  I generally make it first thing in the morning and stick in the fridge until I'm ready to use it!  I always get complemented on this frosting.  I like it with a strong cream cheese taste, so I generally only add about 2 cups of powdered sugar.

Variations:

If I'm using this recipe for a Carrot cake I will add some freshly ground ginger to it.

Add some scrapings from a vanilla bean is great for a Red Velvet cake!

Add some grated for dried coconut to it for a Coconut cake!

Royal Icing

Royal Icing Using Egg Whites:

2 large egg whites

2 teaspoons fresh lemon juice

3 cups confectioners (powdered or icing) sugar, sifted

In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth.

The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

Royal Icing Using Meringue Powder:

4 cups confectioners' (powdered or icing) sugar, sifted

3 tablespoons meringue powder

1/2 teaspoon almond extract (optional)

1/2 cup - 3/4 cup warm water

In the bowl of your electric mixer (or with a hand mixer), beat the confectioners' sugar and meringue powder until combined. Add the water and beat on medium to high speed until very glossy and stiff peaks form (5 to 7 minutes). If necessary, to get the right consistency, add more powdered sugar or water.

The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

To cover or 'flood' the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing.