What to do with excess creamcheese frosting?
Well, I made Nigella's Guinness Cake for the second time today, and just like the time before that I ended up with excess frosting. Now, I've changed it from the original as I found that too sweet for my taste, adding extra creamcheese and a bit of sourcream so it's nice tangy-salty-sweet instead of dominantly sweet. Any ideas for what to do with the excess? It's a couple of cup's worth.
Nigella's original recipe calls for 1 1/4 cups of confectioner's sugar (powdered sugar), 8 ounces cream cheese and 1/2 cup heavy cream. I've got 1 cup of sugar, 10 ounces cream cheese, 1/2 cup heavy cream and 1/3 cup sourcream all mixed together.
I'm thinking maybe some sort of omelette, or perhaps it would go well in the crockpot.. Ideas, help, anything! Please!
My husband makes "stuffed" french toast and puts a filling of sweetended cream cheese (by itself) or mixed with any berry we may have around. My favorite is blueberry. Also works with pancakes and waffles.
You can also use this 'frosting' on cupcakes, muffins, bagels, and toast. Yum.