Saturday, July 31, 2010

butter-cream cheese frosting

i decided to throw a party for my boys and my husband so i had to get my hands dirty and bake a cake. it may not be my hubby's favorite theme, but for him, it's what's on the inside that counts! he loves rainbow chip cake with vanilla custard that with a pirate theme and voila! you now have the perfect cake for a 4 year old, a 6 year old and a 32 year old.

here's some pix and a recipe for my favorite butter-cream cheese frosting. i am absolutely a frosting fanatic and if i am making a non-decorated cake, I love the real cream cheese frosting. it's so ooey and gooey and mouth is watering right now. anyway, it's super hard to decorate with so i came up with a compromise and i have to say it's pretty darn good!

my cheater vanilla custard tip. {JELLO vanilla pudding made with half and half with 1/2 cup less liquid that the pudding recipe calls for on the side of the box.} sooo good...

for the cake itself, i use betty easier way i know to get rainbow chip cake and it's yummy. betty knows her bakin'!


butter-cream cheese frosting

{enough to ice and decorate a 1/4 sheet cake...need less? cut it in half}


2 cubes butter {room temperature}

4 oz cream cheese {room temperature}

2 lbs powdered sugar

2 teaspoons vanilla extract

3 tablespoons milk

pinch of salt


beat together the cream cheese and butter until all the lumps are worked out.

add milk, salt, and vanilla.

mix in {1 cup at a time} powdered sugar. beat about five minutes until smooth.

ice cake, or just eat on graham crackers. yummm.

*keeps in fridge about 10 days or in freezer for about a month.

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