Sometimes everything in the universe aligns just so, and a little piece of perfection is the result.
I could sit here and go through a laundry list of perfect situations/things/people but then my perfection is not necessarily your perfection, so I’ll let your imagination wander as it will.
However, I’m sure there is one thing you and I could agree on. And that one thing is the cream cheese buttercream frosting I created this past weekend.
On Saturday I took a picture of the epic greatness and shared it on Instagram (I love me some Instagram, by the way):
Isn’t it beautiful? So fluffy, so pure, so…plentiful. Happy sigh.
I managed through unbelievable amounts of self control to not devour it right that very second. Seriously, you have no idea the self control I had to practice.
The next day I frosted my carrot cake cupcakes with it:
Don’t you just wanna dive face-first into that? As you can see, the recipe makes puh-lenty of frosting, which made me happy because I wanted it piled sky-high! I frosted 16 cupcakes with this and I’m sure that if you wanted to make 24 (you know, the way the recipe tells you you should) you’d be able to cover them all very well.
But you know what’s sick and wrong? I didn’t even get to eat one on Easter. I know, right? A crime!
Still, I knew they were good because Rob told me I wasn’t allowed to let anyone else have one. So there you go.
And you know what? At the risk of being a horrible hostess and terrible overall person, I wish I’d listened to him. They were just. that. amazing.
The cake? Boxed mix. I admit it. But I had enough cooking to do and a mix was an easy out. Have you ever tried the Duncan Hines “Decadent” Carrot Cake mix? It’s well worth the shortcut, let me tell you.
But the frosting. The frosting totally took it over the top and then some.
I knew I wanted to make a buttercream with cream cheese and reviewed lots and lots and lots of different recipes before I decided to just wing it and see what I ended up with. And here’s the ridiculously simple but totally “happy groan worthy” result:
2 sticks (1 cup) unsalted butter, room temperature
8 oz cream cheese, room temperature
2 teaspoons vanilla extract
4 cups powdered sugar
In the bowl of a mixer with the whisk attachment, beat butter on low speed for several minutes until fluffy, scraping the sides of the bowl occasionally.
Add cream cheese and vanilla and mix on low speed for a minute.
Add powdered sugar one cup at a time and mix on low until combined after each addition. Once last cup is added, whip frosting on high for a minute or two to make it extra fluffy and light.
Try not to eat it all at once.
And that’s it! Easy, easy, easy. And yes, I do feel as though the reminder to not eat it all at once needs to be part of the recipe. Or else you might forget while taste testing and end up on the floor in a sugar coma.
Plus, just think…if you use it to frost 16 cupcakes, as I did, that’s only like 1 tbs of butter, 1/2 oz of cream cheese and 1/4 cup of powdered sugar per cupcake. That totally makes it less unhealthy. Right?