{"id":493,"date":"2022-09-16T07:01:52","date_gmt":"2022-09-16T07:01:52","guid":{"rendered":"http:\/\/www.rarelyprofound.com\/?p=493"},"modified":"2022-09-17T05:40:58","modified_gmt":"2022-09-17T05:40:58","slug":"cream-cheese-frosting","status":"publish","type":"post","link":"https:\/\/www.rarelyprofound.com\/?p=493","title":{"rendered":"Cream Cheese Frosting"},"content":{"rendered":"<div id=\"pl-493\"  class=\"panel-layout\" ><div id=\"pg-493-0\"  class=\"panel-grid panel-no-style\" ><div id=\"pgc-493-0-0\"  class=\"panel-grid-cell\" ><div id=\"panel-493-0-0-0\" class=\"so-panel widget widget_sow-editor panel-first-child panel-last-child\" data-index=\"0\" ><div class=\"so-widget-sow-editor so-widget-sow-editor-base\">\n<div class=\"siteorigin-widget-tinymce textwidget\">\n\t<p><img loading=\"lazy\" class=\"alignnone size-medium wp-image-310\" src=\"http:\/\/www.rarelyprofound.com\/wp-content\/uploads\/2022\/09\/cream-cheese-frosting.jpg\" alt=\"\" width=\"595\" height=\"595\" \/><br \/>\n<span style=\"color: #000000;\">This classic frosting is perfect for finishing cakes and batch of cupcakes.<\/span><\/p>\n<\/div>\n<\/div><\/div><\/div><\/div><div id=\"pg-493-1\"  class=\"panel-grid panel-no-style\" ><div id=\"pgc-493-1-0\"  class=\"panel-grid-cell\" ><div id=\"panel-493-1-0-0\" class=\"so-panel widget widget_sow-editor panel-first-child panel-last-child\" data-index=\"1\" ><div class=\"so-widget-sow-editor so-widget-sow-editor-base\">\n<div class=\"siteorigin-widget-tinymce textwidget\">\n\t<h6><strong>Ingredients:<\/strong><\/h6>\n<ul>\n<li style=\"border-bottom: 1px dotted #333;\"><span style=\"color: #000000;\">2 (8-ounce packages) cream cheese, room temperature<\/span><\/li>\n<li style=\"border-bottom: 1px dotted #333;\"><span style=\"color: #000000;\">1 cup (2 sticks) unsalted butter, room temperature<\/span><\/li>\n<li style=\"border-bottom: 1px dotted #333;\"><span style=\"color: #000000;\">1 tablespoon plus 1 teaspoon vanilla bean paste or vanilla extract<\/span><\/li>\n<li style=\"border-bottom: 1px dotted #333;\"><span style=\"color: #000000;\">1\/8 teaspoon kosher salt<\/span><\/li>\n<li style=\"border-bottom: 1px dotted #333;\"><span style=\"color: #000000;\">2 1\/3 cups powdered sugar<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div><\/div><\/div><div id=\"pgc-493-1-1\"  class=\"panel-grid-cell\" ><div id=\"panel-493-1-1-0\" class=\"so-panel widget widget_sow-editor panel-first-child panel-last-child\" data-index=\"2\" ><div class=\"so-widget-sow-editor so-widget-sow-editor-base\">\n<div class=\"siteorigin-widget-tinymce textwidget\">\n\t<h6><span style=\"color: #000000;\"><strong>Directions:<\/strong><\/span><\/h6>\n<p><span style=\"color: #000000;\">1. Using an electric mixer on medium-high speed, beat cream cheese and butter in a medium bowl until smooth, about 1 minute. Beat in vanilla bean paste and salt. Reduce mixer speed to low and gradually beat in powdered sugar. Increase speed to high and continue to beat until light and fluffy, about 2 minutes.<\/span><\/p>\n<p><span style=\"color: #000000;\">2. Frosting can be made 5 days ahead; chill, or freeze up to 1 month. Bring to room temperature, then beat with electric mixer on medium speed until smooth. If texture is not smooth, beat in water 1 tsp. at a time.<\/span><\/p>\n<\/div>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>This classic frosting is perfect for finishing cakes and batch of cupcakes. Ingredients: 2 (8-ounce packages) cream cheese, room temperature 1 cup (2 sticks) unsalted butter, room temperature 1 tablespoon plus 1 teaspoon vanilla&hellip; <a class=\"read-more-link\" href=\"https:\/\/www.rarelyprofound.com\/?p=493\">Read More<\/a><\/p>\n","protected":false},"author":2,"featured_media":492,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1,6],"tags":[],"_links":{"self":[{"href":"https:\/\/www.rarelyprofound.com\/index.php?rest_route=\/wp\/v2\/posts\/493"}],"collection":[{"href":"https:\/\/www.rarelyprofound.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.rarelyprofound.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.rarelyprofound.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.rarelyprofound.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=493"}],"version-history":[{"count":2,"href":"https:\/\/www.rarelyprofound.com\/index.php?rest_route=\/wp\/v2\/posts\/493\/revisions"}],"predecessor-version":[{"id":495,"href":"https:\/\/www.rarelyprofound.com\/index.php?rest_route=\/wp\/v2\/posts\/493\/revisions\/495"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.rarelyprofound.com\/index.php?rest_route=\/wp\/v2\/media\/492"}],"wp:attachment":[{"href":"https:\/\/www.rarelyprofound.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=493"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.rarelyprofound.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=493"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.rarelyprofound.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=493"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}