My favorite frosting to date! Naturally colored and ohhh soo sweet! It taste amazing on any flavor cake. Not a fan of pink… leave out the pitaya and you will have a rich white color!
Birthday season around here hits in December and ends March 17th with my birthday! During that time you will find me on Pintrest looking for some cake inspiration. This particular cake I made was for my sweet little Fiori. For the cake, I used Annies Organics Funfeti cake, happens to be her favorite. I can pretty much convince her to eat anything pink or purple. Currently she has a flower obsession, so I knew I needed to make the cake pink and add florals or some sort. Which then lead me on a Youtube tutorial hunt to make these BEAUTIFUL frosting roses. The technique is surprisingly very easy, just need the frosting to behave.. don’t do this on a hot day, I find it was easiest to cool the frosting in the fridge before beginning the floral piping.
Now the real fun, the FROSTING!! I just want to note that frosting flies everywhere… somehow I had pieces on the sealing. Hands down messier than feeding my kids rice! Don’t be scared this frosting is totally worth it, plus you can lick the extra straight out of the bowl! Your going to want to make sure your ingredients are at room temperature, you don’t want to work with a stiff frosting. So lets get to it, I cannot wait to see how you guys like this one!!
Cream Cheese Frosting with Pitaya
- 8 oz package of cream cheese room temp
- 1/2 cup unsalted butter (1 stick) room temp
- 1 tsp vanilla extract
- 16 oz powder sugar
- 1/4 packet frozen pitaya plus (defrosted)
- 1. Combine cream cheese, butter, vanilla, sugar and pitaya. Beat on medium speed until smooth and fluffy. Spread over cake or cupcakes. Store in refrigerator.
- If your frosting is to thick, try adding in a splash milk. If your frosting is to thin add in more powder sugar.
- I highly recommend using a pure vanilla extract.
- Make sure butter and cream cheese are at room temperature.