A few weeks ago, I made red velvet cup cakes with buttercream icing for a surprise baby shower for my sister. I attempted to make blue velvet because she was having a boy. The cake batter looked like something I would rather not describe here, but when they were baked, it looked just like a chocolate cupcake. Using the buttercream icing recipe, I decided to change it up a bit and added whipped cream cheese. It was a successful experiment. It was light, fluffy, a bit buttery with a hint of cheese. You can use this with any boxed chocolate cupcake mix and even on brownies. Enjoy!
Buttercream Cheese Icing
Servings: 36
Ingredients:
1 & 1/2 cup butter, softened
1 vanilla bean OR 1 teaspoon vanilla extract
2 cups confectioners’ sugar (add a 3rd cup if you like it sweet)
2 tablespoons milk
1 8oz tub whipped cream cheese
Directions: In a large bowl, cream together the butter, cream cheese, and vanilla. Blend in the sugar, one cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Taste if sweet enough and add the 3rd cup of confectioner’s sugar if desired. Keep icing covered until ready to decorate.
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Looks delish!
It is!
uh…yum!
Christine — If I do this recipe I will be adding inches! I love red velvet, and butter-cream frosting! This takes it over the top! I can feel the pounds increasing…have to make this….Arrrrggghhhh!
Hey you can use the “Light” butter, and the “fat free” whipped cream cheese, but it’s just no the same. One serving is still less calories than a cheeseburger, the trick is sticking to “one”. Babs, you’ve gotta try it, you will love it. Just fast for a week before or after 🙂
We have a no light butter, margarine, fat free anything in our house. Substituting for what gives foods the real flavors and beauty of food is essential! Will have to make this and diet for weeks on end…that’s OK….:(