Super simple frostings

For reasons I don’t completely understand, those easy-to-use entirely too sweet but oh so yummy frostings in a can are not to be exported from the US. A few months ago, while I was planning this trip, I intended to stock up on these frostings to get us through several parties.

Then I realized how much schleppage that would be.

Fine. It took many trials and errors – more errors than trials, I think – but I learned how to make my own. You’ll want to make this, too, both at home and at school.

Maple Butter Frosting
6 tablespoons unsalted butter, room temperature
3 cups powdered sugar
1/4 cup maple syrup

Cream the butter with about half the sugar until it is soft.
Add the syrup.
Beat in the remaining sugar until well blended.

**Whatever you’re frosting will probably like it if you plop it in the refrigerator for about 30 mins once you’ve finished frosting. The cooling helps the frosting solidify.

Cream Cheese Frosting
I don’t have exact measurements for this, because I’m always winging it by the time I decide to make it. Go by taste and feel.

1 package cream cheese, at room temperature
lemon juice
about a cup of powdered sugar

This recipe is less sweet than the maple butter frosting recipe above, and I like it because it doesn’t melt into curdled chunks when left out a bit too long. Both of these recipes work well with food coloring, so explore with that.

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