Chardonnay Frosting
By: Jennifer, Singl...
Published: Thursday, April 29, 2010 - 8:22pm

Ingredients




1/2 pound European-style butter, at room temperature (I used Kerrygold's Irish)
4 ounces cream cheese, at room temperature
4 cups powdered sugar
Pinch of salt
1/2 teaspoon lemon juice
6 tablespoons Chardonnay

Preparation

1 Cream the butter with an electric mixer, or a stand mixer with a paddle attachment on medium to high speed for about 2 minutes. 2 Add cream cheese and continue to mix on medium to high speed for another 2 minutes or until soft and creamy! 3 Add 2 cups of the powdered sugar. Mix on low speed until sugar is incorporated, adding the last 2 cups of powdered sugar, and then increase speed to high speed and mix for another minute. 4 Add salt, lemon juice and chardonnay and mix on medium until the salt and liquid are incorporated. 5 Refrigerate to stiffen before frosting cupcakes.

About


Frosted cupcakes or cake should be refrigerated before serving. If you let them sit out too long, the frosting will start to melt!
Best used on a lemon cake or cake with citrus hints to bring out the citrus flavors of the wine.