Sunday, July 18, 2010

Creamy Desert Topping

This delicious topping can be made in different variations and is always a hit. It's delicious on cupcakes, cinnamon rolls, pumpkin bread and your favorite soft sugar cookies. Whatever is left over you can always freeze in a zip lock bag and it stays soft when frozen. Here are the two variations I created.

Lemon Cream Cheese Whip
  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup butter, softened
  • 2 cups sifted confectioners' sugar
  • 1 1/2 teaspoon lemon extract

Candy Lemon Drizzle

  • 1 cup fine sugar/caster sugar
  • Lemon juice, just enough to dissolve the cup of sugar, freshly squeezed
Pour the lemon juice into the sugar in a mixing bowl. Mix together until the sugar is dissolved in the lemon juice.Pour the mixture into a heavy-based saucepan. Bring to the boil.Pour the mixture into a heavy-based saucepan. Bring to the boil.Remove from the heat. Drizzle with a fork over your cookies or desert. The syrup will harden into a candy form. Very delicious!

Almond Cream Cheese Whip

Use same recipe as above however replace lemon extract with almond extract. Crumble graham crackers over top, brown sugar and almonds. Very addicting!!

Tip: For pumpkin bread and chocolate cake you can use vanilla extract. This topping delicious with so many extracts. Take a visit to the bakery isle and try orange, cherry and so many others.

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