Lemon Cream Cheese Frosting

Lemon Cream Cheese Frosting

Sunday June 11, 2006

Well today I made a lemon cream cheese frosting. The choice was made because I had a spare lemon, extra confectioners sugar I wanted to discard, and a few chips of white chocolate that were unwrapped.

Tasting Comments:

Me: Just right. I needed lots of lemon flavor.
Second Opinion: "What did you put in here?"
Third Opinion: Makes your mouth pucker.
Fourth Opinion: "This is good."

I used the following recipe which normally will yield about 4 1/2 cups

2 8-ounce packages cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
4 cups powdered sugar
1 teaspoon grated lemon peel
1 teaspoon vanilla extract


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Special Equipment and Pan Sizes
Electric Mixer
Large Bowl
Towel to cover Mixer
Sifter
Lemon/carrot peeler

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Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Gradually beat in sifted powdered sugar. Beat in lemon peel and vanilla. Cover and refrigerate until just firm enough to spread, about 30 minutes.

Made in about 35 minutes.

What I did different was half the recipe. Added the juice of one lemon, 1 tablespoon of lemon juice. Created a white chocolate ganache from some white chocolate pieces that needed wrapping. The ganache turned out excellent. Texture was rich and creamy. Using the ganache in the cream cheese frosting worked out fine. It covered a white cake.