Another amazing frosting recipe from Magnolia! I swear by these recipes, this is my go-to book for icing when I bake!! 1 pound (two 8-ounce packages) cream cheese, softened and cut into small pieces 6 tbsp. unsalted butter, softened and cut into small pieces 1 1/2 tsp. pure vanilla extract 5 cups sifted confectioners' sugar In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes. Add the vanilla and beat well. Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy. Cover and refrigerate icing for 2-3 hours, but no longer, to thicken before using. Makes enough for one 2-or 3-layer 9-inch cake Enjoy! xoxo Julie www.goodiegoodiegluten-free.blogspot.com
Vodka & Rum too!! I love an occassional vodka & OJ! Gotta get that vitamin C! :)
ReplyDeleteActually its funny, some celiac's cannot drink Vodka. Even though it is distilled, some say there is wheat left during the processing. I can only have Kettle One or Potato vodka. Anything makes my skin feel very dry and raw the next day its weird. But Rum, totally. : )
ReplyDeleteI assume Vodka doesn't bother you?