Ingredients included:
- Milk Chocolate Frosting Sugar
- All Natural Cream Cheese Powder
- Vanilla Extract
Additional ingredients to assemble
- 1½ sticks butter
- 2 tablespoons warm water
Equipment to assemble
- Sifter
- Medium bowl
- Stand mixer or electric hand mixer and large bowl
Instructions
1. Take butter out of the fridge and warm to room temperature (about 1 hour prior to mixing frosting). Butter should be soft to the touch but not melted. (Forget to take the butter out of the fridge in time to soften? To warm refrigerated butter to room temperature, pour 2 cups of water into a microwave-safe cup or bowl. Microwave water until extremely hot, about 2 minutes. Place butter on a heatproof plate. Simultaneously remove water from the microwave, place butter inside the microwave, and quickly close the microwave door. Leave the butter in the microwave for 10 minutes. The butter should soften and be ready to mix.)
2. Sift the Damask Milk Chocolate Frosting mix into a separate bowl and set aside.
3. Add the softened butter, powdered cream cheese, and water to a stand mixer bowl. Beat with a paddle or whisk attachment on medium-high until fluffy and light. Mix in the vanilla extract.
4. Slowly add in the Damask Milk Chocolate Frosting mix on low speed until incorporated. Increase speed to medium high and mix until fluffy, about 2 minutes.
For Cakes:
1. Place one cake on a turntable, large plate, or cake platter. Using an offset or straight spatula, spread a thin layer of frosting evenly over the top of the first cake layer.
2. Place the second cake layer on top of the frosting. Spread the remaining frosting evenly on the top and sides of the cake.
3. Cover the cake with a dome and store it at room temperature for up to 4 days or place it in an airtight container and store it in the freezer for up to 2 months.
For Cupcakes:
Place frosting in a piping bag with a decorative tip and top each cupcake with about 3 tablespoons of frosting. If you’re not using a piping bag, use an offset or straight spatula to spread about 3 tablespoons of frosting evenly on each cupcake.
TIPS:
1. If you’re using unsalted butter, add a pinch of salt to taste to step 4.
2. For a lighter whipped frosting add an additional 2-4 teaspoons of water.
