To top my banana cake, I wanted to put cream cheese frosting. Good thing my Boston School Cookbook had one. Surprisingly (or not surprisingly) it is pretty different from the frosting we all love caked on a big piece of carrot cake! This has no butter and has egg whites! The cool thing about it is that it dries so smooth and glossy! It is what you want to do if fondant isn’t your thing! (just a hint, if you want a really good finish, frost with a traditional buttercream thinly to cover any imperfections, then use this frosting!) I heard it tasted pretty good!! (Oh, yeah…I don’t eat frosting either!)
Here is the original:
Here is my adaptation!
- 2 oz cream cheese
- 1 egg white. slightly beaten
- 1 1/2 – 3 c. powdered sugar
- 1/2 t. vanilla extract
- Work cream cheese until soft, add other ingredients.
- Add powdered sugar until desired consistency. This is appear slightly runny, but should be almost like a thin pancake batter.
- Spread over a cooled cake.
- This will harden in the air, so if you are adding sprinkles or ch. chips, don’t hesitate!