Chardonnay Frosting


Photo: Jennifer, A Touch of Garlic
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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.

Tools

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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.

Tags:

Wine
frosting
Dessert

Yield:

1.0 servings

Added:

Thursday, April 29, 2010 - 8:22pm

Creator:

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