Cream Cheese Frosting

Cooking Instructions

Toast the nuts (if using) as directed on page 123 [see below], then chop finely and set aside.

In a bowl, beat the butter with an electric mixer at medium speed until soft and fluffy. Add the cream cheese, vanilla, and salt and beat at low speed just until the mixture is smooth and creamy, about 1 minute; avoid overbeating, which makes the cream cheese too thin and runny. Using a rubber spatula, clean the beaters and scrape the sides of the bowl whenever necessary during beating. Add 1 cup of the powdered sugar and beat at low speed just until incorporated. Add the remaining 2 cups powdered sugar and beat just until smooth and spreadable; add a little cream, half-andhalf, or milk if the mixture is too thick. Stir in the nuts (if using).

Use immediately, or cover and refrigerate for up to 3 days; return to room temperature and rebeat if necessary to achieve spreading consistency before using.

Wine Pairing(s)

Porto Rocha Colheita

Graham's Vintage Porto

Serradayres Reserva

Monte das Anforas Vinho Tinto

Royal Oporto Colheita Porto

Udaca Uniao

Royal Oporto Colheita Porto

Cortezia 'Vinha Conchas' Tinto-Red

Malhadinha Nova Monte da Peceguina

Quinta dos Roques Vinho Tinto