The Lost Story

by Meg Shaffer

Cream Cheese Frosting This recipe will make enough to frost a two-layer cake; make multiple batches to frost cakes with more layers. If the cake is being made for a Christmas wedding, make three layers. Ingredients 2 sticks unsalted butter, at room temperature 8 ounces cream cheese, brick, not tub, at room temperature but not too soft 4 cups soft icing sugar/powdered sugar, sifted (sift after measuring) 1 tablespoon vanilla extract Pinch of salt Directions Beat butter with whisk attachment in stand mixer for 2 minutes until light and fluffy (scrape bottom of bowl at least once). Add cream cheese, then beat for 30 seconds. Add 2 cups powdered sugar, then gently mix on lowest speed. When mostly incorporated, add another cup, beat on lowest speed, repeat with final cup of sugar. Once it’s all mixed in, beat on high for a full 2 minutes. Add vanilla and salt and mix on high 1 additional minute. Frost cake and decorate as you like. Serve cake on Christmas night.