My life is nonstop these days. And the last thing I want to deal with are moped drivers on the interstate. What? Pretty sure that's illegal, and if it isn't, it sure as heck should be because this hoodlum was all over the place and like screaming at cars. He had horrible balance and was about to fall sideways on his cool, lime green moped. And to top it off, he didn't even know where he was because once we got to the end of 471 to 27, he asked the car next to him where 275 was!!! AHHH! I hate you. Hate's a strong word, and you know what.....I hate you dude. Now that rant is over. It is now, FINALLY, March....and it's still cold. However March is filled with Basketball, beer, and apparently great cream cheese frosting. If you are like me, and somewhat despise buttercream frosting, cream cheese frosting is the way to go. It's less "fakey" tasting. A lot of buttercream recipes call for Crisco, and personally, I think that is disgusting. There's other recipes that call for just butter, but it's still pretty gross. Literally, I don't think this recipe could be any easier to do. Also, it has a wonderful, thick consistency and it stays put!
Ingredients:
-1.5 blocks of cream cheese
-1 stick of butter
-1/2 teaspoon vanilla
-2 lbs powdered sugar
Directions:
-Cream the cream cheese and butter until very smooth.
-Add the vanilla.
-Gradually add in the powdered sugar until all is incorporated and smooth.
-Add food gel coloring as desired.
