Ann Stratton
Donuts with Cream-Cheese Pumpkin Icing
Chocolate cake donuts, cider donuts, and old-fashioned style, from a bakery or supermarket, are sturdy enough to withstand spreads and toppings. Try cream-cheese icing, or whip together peanut butter and honey.
Cream-Cheese Pumpkin Icing: Beat 4 ounces cream cheese, 2 tablespoons each softened butter and pumpkin puree, with 2 cups confectioners' sugar, 1/8 teaspoon ground cinnamon, and 1/2 teaspoon vanilla until light and creamy. Keep chilled until ready to use. Makes 1 3/4 cups.
Cream-Cheese Pumpkin Icing: Beat 4 ounces cream cheese, 2 tablespoons each softened butter and pumpkin puree, with 2 cups confectioners' sugar, 1/8 teaspoon ground cinnamon, and 1/2 teaspoon vanilla until light and creamy. Keep chilled until ready to use. Makes 1 3/4 cups.
CountryLiving.com
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