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Leah’s Cream Cheese Frosting  Print

This recipe (from all recipes cookbook) appeared in Time for Hallowine! on 30 Oct 2012 and was used as the frosting for Paul’s Pumpkin Bars

Paul's Pumpkin Bars with Leah's Cream Cheese Frosting1/2 cup butter, softened
8 ounces cream cheese, softened
2 cups confectioners’ sugar
2 teaspoons vanilla extract
1 teaspoon lemon extract (not juice!)
Optional: up to 2 tablespoons milk

Beat softened butter and cream cheese until well blended.

Add the sugar, vanilla and lemon extract and beat until creamy. Add milk only if necessary to create desired creamy consistency.

Frost the cooled pumpkin sheet cake; then cut into squares or rectangles. You can even cut these into circles with a ring if you like. Decorate as desired (see below).

Note: We halved the pumpkin bar recipe and baked it in an 11 X 7 inch pan for this post. The quantity of frosting you will get from the above recipe should make enough to frost a full recipe of pumpkin bars, but not as thickly as pictured in the photos. We decorated the bars with Halloween sprinkles, but whole, toasted pecan halves or even chopped pecans also look nice (and taste great!) if you’re going to use this as a Thanksgiving dessert.

WI wine recommendation: Try a Gewürztraminer, which is a semi̵sweet wine that has a jasmine–orange blossom nose and apricot notes. It pairs well with pumpkin desserts and is also a popular wine to serve with Thanksgiving meals. For a slightly sweeter wine suggestion, check out Madeira for its hint of caramel and almonds. Of course, there’s always my favorite—Champagne—which is a food–friendly, lightly sweet sparkling wine that goes with just about every dessert imagineable!