prep time: 25 minutes
bake time: 0 minutes (it’s frosting!)
cleanup time: <5 minutes
time spent procrastibaking: 30 minutes.
don’t say it; i know what you’re thinking. you need clean dishes to procrastibake. and trust me, i would never want to insinuate otherwise. ironically, doing dishes is one of those household chores i don’t mind, once i get started. but as any former roommate and/or family member of mine will attest to, it’s not an easy job for me to start. i wear my procrastinator badge with pride.
so today i thought we’d prepare one of my favorite summertime frostings– great for cakes, cupcakes, and even light, crisp cookies. not only is it amazing, flavorful, and simple to make, it only dirties ONE dish, and the ingredients are super easy (add “butter” and “sugar” to the title, and… yep). let’s go!
- a small/medium mixing bowl
- a grater (as fine a grate as you can manage)
- 4 tablespoons butter (softened)
- 6 ounces cream cheese (softened)
- 2 tablespoons finely grated lemon and lime peel (each)
- 3 cups powdered sugar
see? so few dishes; so much deliciousness.
step 1. leave that cream cheese and butter on the counter to soften. normally i’m a fan of the 20-second-nuke-in-the-microwave to do the dirty work, but cream cheese in the microwave makes me nervous. and why make such a delicious frosting taste funky?
step 2. while your butter and cream cheese are softening, now’s a good time to grate your peels. (i picked up this grater in my grocery store for under $4, which is (probably) a good deal… you know how willing i am to forgo tools and just use my hands instead, but this is one of those situations where you should really dip into your ramen fund/savings account and spring for the time-saving and/or more sanitary gadget.)
make sure your citrus is super clean, since the peel is the most important part for our purposes. holding the grater next to/on top of your bowl, scrape the side of the lemon and limes directly against the grater, so the peel falls into your mixing bowl. for clarity, i’m grating both an entire lemon and lime, which yields the right amount for this recipe.
lemon/lime peels can be refrigerated and used later, but they lose their potency once peeled, so if you’re not planning on using them within 24-48 hours, try not to peel more than you need. if you are refrigerating peels, add 1 teaspoon of whatever juice (in this case, both lemon and lime juice) to the peels so they absorb the moisture.
step 3. add the softened butter and cream cheese to the peels, and stir until the mixture is completely blended. if you have an electric blender, feel free to put it to work; otherwise, get those arms churning. (little known fact: procrastibaking is also a cardio activity!)
step 4. once the butter/cream cheese/citrus zest is completely blended, slowly add the powdered sugar, stirring/blending until it reaches a uniform consistency. then, just scoop the finished frosting into a ziploc bag and refrigerate– then when you’re ready to use the frosting, just snip a corner of the ziploc away, and bam! easy piping!