Recipe: Cream Cheese Frosting with Variations

CREAM CHEESE FROSTING WITH VARIATIONS

"There are two big secrets to perfectly smooth cream cheese frosting with enough body to spread in dramatic swirls or even pipe through a pastry bag. First, overbeating breaks down the cream cheese and produces grainy-look-ing frosting that is too soft to hold a shape. Second, cold (not softened) cream cheese produces the best texture."

1 (8 ounce) package cold cream cheese, chilled
5 tablespoons unsalted butter, at room temperature
2 teaspoons vanilla
2 to 2 1/2 cups confectioners' sugar

Beat the cream cheese, butter and vanilla in a medium bowl just until blended. Add the confectioners' sugar a third at a time; beat just until smooth and spreadable.

May be stored in refrigerator for about 1 week or frozen for up to 3 months.

VARIATIONS:

CITRUS:
Add 1 tablespoon grated lemon or orange zest.

CINNAMON:
Add 1/2 teaspoon ground cinnamon or to taste.

LIQUEUR:
Add 1 tablespoon of any liqueur.

CHOCOLATE:
Melt 5 ounces chopped semisweet or bittersweet chocolate with 3 tablespoons water or coffee. Stir often until smooth. Let cool to lukewarm. Stir into frosting.

Yield: 2 cups (12 servings)
Source: The Joy of Cooking