by Michelle
Cream Cheese Frosting for Decorating Pies and Tarts
This cream cheese frosting is wonderful used to accent Pumpkin Pies and Pecan Tassies and to keep Pie Crust Cookies in place. It is also the same frosting (made in a smaller quantity) for Linda's incredible version of Italian Cream Cake.
4 ounces cream cheese, softened
2 Tbsps butter, softened
1/2 pound powdered sugar
1/2 tsp pure vanilla extract
1-1/2 Tbsps Amaretto liqueur, optional
Procedure:
1. Beat cream cheese in a bowl until smooth. In the bowl of an electric mixer, combine sugar and butter, mix well. Add cream cheese, mix well. Add vanilla extract and Amaretto and beat until smooth. Transfer the frosting to a pastry bag fitted with a medium decorating tip and refrigerate until ready to use.
Cream Cheese Frosting for Decorating Pies and Tarts
This cream cheese frosting is wonderful used to accent Pumpkin Pies and Pecan Tassies and to keep Pie Crust Cookies in place. It is also the same frosting (made in a smaller quantity) for Linda's incredible version of Italian Cream Cake.
4 ounces cream cheese, softened
2 Tbsps butter, softened
1/2 pound powdered sugar
1/2 tsp pure vanilla extract
1-1/2 Tbsps Amaretto liqueur, optional
Procedure:
1. Beat cream cheese in a bowl until smooth. In the bowl of an electric mixer, combine sugar and butter, mix well. Add cream cheese, mix well. Add vanilla extract and Amaretto and beat until smooth. Transfer the frosting to a pastry bag fitted with a medium decorating tip and refrigerate until ready to use.
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