Chai Reflection Cream Cheese Frosting
This frosting has hints of Chai and Orange with the richness of cream cheese and goes perfectly with my recipe for Eggless Pumpkin Spice Cake. It is a favorite in my family!
Servings: 0
Ingredients
- 1 Stick Salted Land O Lakes Butter
- 1 8 oz Philidelphia Brand Cream Cheese
- 4 Cups 10 X Powdered Sugar I use Dixie Crystal or Dominos powdered Sugar because it is made with Pure Cane Sugar and not added preservatives
- 2 Tbsp Orange Juice
- 2 Tbsp Heavy Cream
- 1 tsp Pure Vanilla Extract
- 1/2 tsp Ground CInnamon
- 1/4 tsp Ground Cloves
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Cardamon
Instructions
- Let Butter and Cream Cheese stand at room temperature for 30 minutes1 Stick Salted Land O Lakes Butter, 1 8 oz Philidelphia Brand Cream Cheese
- Blend on low for approximately 2 minutes
- Add the Cream, orange juice and vanilla2 Tbsp Orange Juice, 2 Tbsp Heavy Cream, 1 tsp Pure Vanilla Extract
- Stir long enough to incorporate the liquid with the Butter and Cream Cheese
- Add All the spices and fold into the mixture1/2 tsp Ground CInnamon, 1/4 tsp Ground Cloves, 1/4 tsp Ground Nutmeg, 1/4 tsp Cardamon
- Add the powder sugar one cup at a time and fold it in to the frosting4 Cups 10 X Powdered Sugar
- Using a blender on medium blend the frosting ingredients for approximately 3 - 4 minutes
- Place in Refrigerator for approximately 30 minutes or until the cake has cooled for one hour
- Now you may frost the cake. Keep the cake refrigerated until you are going to serve it.
