Great Grandma's Cream Cheese Frosting

Our Great Grandma Kate had an amazing cream cheese frosting. Finger-licking, fighting over who gets to lick the spoon type of frosting.  WWIII over the spoon type of frosting.....okay maybe not that intense, but still its that good.  Plus, we've been able to use it for a bunch of recipes like pumpkin cupcakes (shown above), carrot cakes, red velvet cakes, you name it.  Its super easy to make and with only four ingredients, there's no excuse to not make this cream cheese frosting from scratch.

Here at 2BrokeBakers, we have a personal vendetta with store bought frosting.  Its good when you're low on ingredients or with cake pops, but when possible, go home-made.

Cream together the cream cheese and butter in a large bowl.

Ashley's Tip: It can be difficult if both items are cold, so let them soften by either microwaving them for a few seconds or letting them sit on the counter.

Aubree's Note: I'm notoriously impatient so sometimes I grab the cream cheese (still in package of course) and hold it in my hands for a bit so as to quicken the process with body heat..haha win! 

 The result is this nice fluffy mix.

Add in the teaspoon of vanilla extract. 

And last but not least throw in one package of powdered sugar also known as 16 oz.

Once all mixed together the frosting is ready to go.

This also means you can consume instantly.

The only thing we ask is that someone lick the mixer, the bowl, and the spoon so that none of this delicious frosting goes wasted.

Cinnamon graham crackers also serve as a fine utensil to consume this frosting.

 P.S. If you're wondering that cupcake recipe is shown here its our Pumpkin Cupcakes.


Recipe

8 oz Cream Cheese
1 stick Butter
1 Teaspoon Vanilla Extract
16 oz or 1 package Powdered Sugar

Beat cream cheese and butter until smooth.
Mix in vanilla extract.
Beat in powdered sugar.

Frosts 24 cupcakes or 1 cake.

Enjoy!

Pumpkin Cupcakes

We're back! We were abducted by martians...

Just kidding! Actually just Aubree was abducted.  She decided to go off to college far away leaving Ashley, who is now working full time and being a slacker part time, to fend for herself on the baking front.  It's been a tough battle thus far, but that ends now! Nothing like the holiday season to get you out of that no-baking blues.  These pumpkin cupcakes with home-made cream cheese frosting are an excellent choice given the time of year.  They taste heavenly, so much so that Ashley wanted to ship one to Aubree (sadly it probably won't survive) and they only cost $5 for 24 cupcakes (that means its 21 cents a cupcake).

                                 Aubree's Note: It also means I'll be demanding 

some when I get back for the holidays!

This recipe was adapted from the book The Frugal Foodie Cookbook which has many different interesting ways to cook on a budget.

It requires oil, pumpkin puree, milk, eggs, cinnamon, ginger, nutmeg, sugar, milk, salt, baking soda, and flour.

 Mix 1/2 cup milk, 2/3 cup oil, 2 eggs beaten and 1 1/3 cup pumpkin puree in a large bowl.







The mess above should become  that on the left.  (looks much more appetizing now!)

In a separate bowl mix 2 cups sugar, 1 1/2 teaspoon baking soda, 1 teaspoon salt, 1/2 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg and 2 cups flour.

Once all the dry ingredients have been combined,

slowly add the dry into the wet ingredient mix.

The oven should be preheated to 350F.

Add approx. 1/4 cup mix to every cupcake holder.

Bake for 20 minutes or until thoroughly cooked.

Now comes the guilty pleasure addition: home-made cream cheese frosting.  This part of the baking creation is a family recipe, and we've sure used it during a great number of baking adventures.  So, the recipe is listed below but a more in-depth view of this frosting is here.

Happy Autumn!

Pumpkin Cupcake Recipe

2/3 Cup Vegetable Oil
1/2 Cup Milk
2 Eggs Beaten
1 1/3 Cup Pumpkin Puree
2 Cup Sugar
1 1/2 Teaspoon Baking Soda
1 Teaspoon Salt
1/2 Teaspoon Ground Ginger
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Nutmeg
2 Cup Flour

Preheat oven to 350F.
Mix oil, milk, eggs and pumpkin puree in a bowl.  Set aside.
Mix sugar, baking soda, salt, ginger, cinnamon, nutmeg and flour in a bowl.
Fold in dry ingredients into pumpkin mix.
Fill cupcakes 2/3 full.
Bake 20 minutes.

Actually yields 24 cupcakes.


Home-made Cream Cheese Frosting

1 Small package cream cheese
1 Stick butter or margarine
1 Box powdered sugar
1 Teaspoon vanilla extract

(Optional: Add 1/2 teaspoon cinnamon to frosting for a delicious twist!)

Cream together cream cheese and butter.
Mix in sugar and vanilla.
Frost onto cupcakes.

Enjoy!