So much cream in the title, yeah? 😉 But that’s a good thing in this case. I mean, who really wants thin, melty, runny frosting, right?
I mean, look at this creamy and stable frosting on my blue velvet cupcakes (recipe and story to follow, promise). Yabang no? 😛 When in reality, this is just a small test batch for my daughter’s requested birthday cupcakes. But seriously, it’s good stuff. Like, lick-the-spatula-and-beaters kind of good. This is not one of those usual sickly sweet, too-much-powdered-sugar cream cheese frosting you usually find on red velvet crinkles. 😉 Wanna know how I did it?