Receta fleet flitterers

by grace

Brown butter cream cheese frosting. We always tend to celebrate Easter in conjunction with my birthday, and that's fine. I'd be making a cake either way! This year, I made the always popular (at least among my family members) hummingbird cake, which is moistened with bananas and pineapple--it's really delicious. I went a little rogue with the frosting, opting for a never-before-tried brown butter cream cheese number that turned out so well, it might be my new go-to frosting for everything! The combination of nutty and tangy frosting with the sweet and dense cake was perfect and it was indeed a great Easter celebration and a happy birthday for me! Best Frosting Ever Based on this recipe (printable recipe) Frosts 1 13x9-inch sheet cake or 1 8- or 9-inch 2-layer cake Ingredients: 1/2 cup butter, softened to room temperature 2 cups powdered sugar, sifted Pinch salt 1/2 teaspoon vanilla extract 1 cup cold cream cheese, cut into 1-inch pieces Directions: Place the butter in a light colored skillet or saucepan over medium heat until melted. Continue cooking, swirling the pan constantly and stirring, until the butter is dark golden brown and smells nutty. Transfer to a small bowl, cover and place in the freezer for about 45 minutes or until it solidifies but is still scoopable. Place the chilled butter in the bowl of a stand mixer fitted with the paddle attachment or handheld mixer and beat for about 1 minute until creamy. Add the powdered sugar, salt, and vanilla and beat for about 5 minutes until lightened in both color and texture. Add one piece of cream cheese at a time, one after the other, mixing well after each addition so there are no lumps. Continue adding the cream cheese until fully incorporated. Beat for about 2 minutes to lighten it up, then use as desired.