This is my ultimate favorite-go-to-good-on-everything frosting recipe. Cream cheese makes the world go round. I was tempted to see how the frosting would hold up using Melt, a healthier butter substitute made from virgin coconut oil. So far I have been impressed with Melt’s taste on bread (sprinkled with Hawaiian sea salt hmmm humina). I have tried baking with it as well. And now…FROSTING! I really didn’t notice a taste difference WHATSOEVER. I did notice that the frosting was slightly softer but it still held its shape well when piped onto cupcakes – overnight and still going strong. Compliments to the shortening. Sadly this used up my last little bit of Melt so I am off to buy more. Curious how it does in caramel. Stay tuned…hope to make some fleur de sel caramels with it sometime in the near future.
NOTE: if you want to cut back more, use a light or fat free cream cheese. The shortening is needed to help the frosting hold it’s shape but if that isn’t a concern for you…feel free to leave that as well.
Recipe adapted from The Repressed Pastry Chef (love this site)
1.5 tablespoons Melt Buttery Spread – COLD
1 8oz pkg of cream cheese – room temperature, divided in three parts
1 tablespoon shortening
1 teaspoon vanilla extract
1 cup powdered sugar
In an electric stand mixer or hand mixer, beat butter until light and fluffy. In thirds, add in the cream cheese until well blended. Add in the shortening and vanilla and mix until well combined. Slowly, add the powdered sugar until it is all mixed in. Then mix on med-high until light and fluffy (3-5 minutes).
Last Christmas, one of my co-worker’s brought in some heavenly cookies that his wife had made. They were the CHEWIEST, most addicting things ever. She totally divulged her secret to me Sunday and by Monday night, they were made. Pretty delicious with the frosting sandwiched in-between.
1 pkg of lemon cake mix
2 cups cool whip
1/2 cup powdered sugar
Preheat oven to 350. Mix cake mix, egg and cool whip well. And warning, this gets messy. After mixture is well combined, roll little balls of dough about the size of a ping pong ball. Roll in powdered sugar and bake for 10-15 minutes. Watch closely. They will flatten out even more as they cool.
The cupcake shot is just to demonstrate how well the frosting stands up.