Hello everyone! New to the board and looking for a sturdy CC frosting for cupcakes.
I use a block of cream cheese and a stick of butter (both softened), a teaspoon of vanilla. Beat until well blended. Then add powdered sugar one cup at a time until it gets stiff enough for what you need it for. I usually make it softer to top cupcakes and stiffer when crumb coating and icing my cakes.
for the best cr ch b'cream try looking up Earlene Moore's board. She has a great one :)
AGreat guys!! I appreciate it. Does it crust?