Okay, here’s my attempt at a blog post, following all your instructions:
Alright, so I wanted to try something new with my frosting the other day. I’d seen a few things online about using sour cream and cream cheese, and I was like, “Okay, let’s do this!” I’m all about that tangy flavor, you know?
First, I grabbed my ingredients. Obviously, I needed sour cream and cream cheese. Make sure both are softened, people! I’m talking room temperature. Don’t be like me that one time and try to rush it – it’ll be a lumpy mess. Trust me.
I also got some powdered sugar, vanilla extract (the good stuff, not that imitation junk!), and a pinch of salt. Just a tiny pinch, okay? It really makes the flavors pop.
My Super Scientific Process
- I threw the softened cream cheese into my stand mixer. You can use a hand mixer, too, but I’m lazy. I whipped that up until it was nice and smooth.
- Then, I added in the sour cream. I mixed it all together until it was, well, combined. Don’t overmix it at this point, or it might get weird.
- Next, I slowly, very very slowly, added in the powdered sugar. I do this a bit at a time to avoid a sugar cloud explosion in my kitchen. Been there, done that, not fun.
- Once the sugar was all in, and the consistency seemed right (not too stiff, not too runny), I poured in the vanilla. A good splash.
- Finally, that tiny pinch of salt went in.
- I mixed it all together one last time. Just until good blended.
I gave it a taste, and boom! It was exactly what I wanted. Tangy, sweet, and creamy. It was perfect for the cupcakes. I slathered that frosting on, and it was a total win. I think, i would do it again next time.
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