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Jelly Bean Cake Cream Cheese Frosting Recipe


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     Jelly Bean Cake Cream Cheese Frosting

Category   Desserts - Breads
Sub Category   Holiday Dish
Servings   2 cups
Preptime   10 min

1 (8oz) package cold cream cheese, chilled
5 T unsalted butter, at room temp
2 tsp vanilla
2 to 2-1/2 c confectioners' sugar

Beat 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. I use the Citrus variation, below, and I triple recipe when making 4-layer Jelly Bean Cake.
Variations- Citrus - Add 1 T grated lemon or orange zest Cinnamon - add 1/2 tsp ground cinnamon or to taste Liqueur - add 1 T any liqueur. chocolate - melt 5 oz chopped semisweet or bittersweet chocolate w 3 T water or coffee. Stir often until smooth. Let cool to lukewarm. Stir into frosting
Notes from original author- 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- looking frosting that is too soft to hold a shape. Second, cold (not softened) cream cheese produces the best texture.
This keeps refrigerated, for about 1 week, or freeze for up to 3 months.
Serving Suggestions
Decorate with Jelly Beans!

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