Peaches and Cream Frosting

Inspired by...summertime

I can't think of many things that could be more summery than peaches and cream.  I made this frosting to top a batch of my Vanilla Cupcakes for a brunch on this hot summer weekend.  The combination was sweet, light and refreshing.  I'll definitely be making these again!

If you prefer boxed cake mixes, I bet this frosting would go well with a yellow or white cake/cupcakes too.  Or you could just buy a package of store-bought cookies (e.g. sugar, cinnamon, etc) and make cookie sandwiches with the frosting.  Basically any excuse to make and eat this yummy creation will do!

My vanilla cake recipe makes 12 cupcakes but this frosting recipe could easily top 18 cupcakes.  The frosting was so yummy that I literally wanted to finish off the leftovers with a spoon.  But luckily I thought of the cookie sandwich idea when I was on my second spoonful (at 9am by the way), so I decided on the more practical (and shareable) use for the extra frosting.  I might just keep making extra frosting for cookie sandwiches in the future!

The frosting went well with these new cookie thins that I discovered recently!

Recipe

Ingredients

• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla
• 1 cup heavy cream (cold)
• ~1 1/2 firm peaches (peeled and chopped into small pieces)

Directions

1. In a large bowl, beat the cream cheese and powdered sugar until fluffy and smooth.
2. Add vanilla and beat to incorporate.
3. Slowly pour in the heavy cream while the mixer is running on high.  Whip just until the cream has incorporated and stiff peaks form.
4. Gently fold in the peaches.
5. Scoop onto cupcakes or cookies and press gently to form your topping.

Note:  The frosting needs to stay pretty cool.  It should be ok at room temperature for an hour or so, but make sure to refrigerate it after that!