Friday, January 29, 2010

Frosting Recipe

Frosting Recipe
from The Barefoot Contessa Cookbook
given to me by Rese Moore

1 lb. of cream cheese at room temperature

¾ pound unsalted butter at room temp.

1 teaspoon pure vanilla extract

½ teaspoon pure almond extract

1 ½ lbs. confectioners’ sugar, sifted (sifting prevents lumps from occurring in the frosting)

In a bowl of an electric Mixer fitted with a paddle attachment,

Blend together the cream cheese, butter, and vanilla and almond

Extracts. Add the confectioners’ sugar and mix until smooth.

*If you have excess frosting, it freezes real well.

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