The first time I made cream cheese icing was last Thanksgiving. It was my first gluten free Thanksgiving, and I was amazed by how deliciously simple it was to whip up. Then this past week I was shopping at the Whole Foods Market. My sister and brother-in-law were SO SWEET and gave me a gift card for my birthday! Seriously, what could be better than a gift card to Whole Foods? (aka gluten free heaven) So I bought a few “gourmet” items that I had been eyeing for a while. One of which, being Almond Extract. My fellow Aries Krista celebrated her birthday Monday, and I wanted to make her a special treat. So I combined the basic cream cheese icing recipe with almond extract. The result: sweet, creamy, slightly nutty cupcakes with a whipped icing to die for!
The cake mix is the super simple Whole Foods Gluten Free White Cake mix. Easy to make and bake.
To make the cream cheese icing you’ll need:
2 blocks of softened cream cheese (I used Organic Valley Neufchatel)
6 tbsp. softened Organic butter
1 1/4 cup confectioner’s sugar
1 tsp. vanilla extract
2 tsp. almond extract
Beat the cream cheese and butter on medium-high speed until well mixed. Add in the vanilla and almond extract and beat for 30 seconds. Decrease the speed to low and add in the confectioner’s sugar one spoonful at a time. Mix until completely combined.
Now it’s finished and ready to use! I spooned my frosting into a Ziploc freezer bag and cut out a tiny corner. I really need to get some professional icing tools, but for today it worked just fine!
Hopefully Krista will like them as much as I did!