Summarize the following:
Cream cheese icing is especially popular on carrot cakes, but it also works well with chocolate, red velvet, or gingerbread cakes. Less sweet than a plain buttercream icing, it can be used on any cake or cookie to balance out the sugary taste with its own, rich flavor. Take 0.5 cups (120mL) butter or margarine and 1 cup (240mL) cream cheese. Soften them in the microwave or simply by cutting them into small chunks and leaving them at room temperature. Continue once the ingredients are soft but not melted.  You may replace half of the cream cheese with an equal amount butter if you prefer a taste closer to a normal buttercream frosting with some cream cheese flavor, rather than a mostly cream cheese taste. Full fat cream cheese will create a good textured frosting. Low fat cream cheese might make the frosting runny. Use an electric mixer if possible, as this may become tedious and tiring if you do it by hand. Mix until there are no lumps and the entire mixture has the same color and texture. After the butter and cream cheese are nicely mixed, gradually add 2 cups (480mL) powdered sugar in 1/2 cup (120mL) increments, mixing thoroughly. Continue to mix the icing until it is light and fluffy. If you are not sure whether it's fluffy enough, stop; it's better to end up with slightly thick frosting than to beat it too much and make it runny. If your frosting became runny, you can make it thicker by adding more cream cheese, mixing in a little more powdered sugar, or by trying out another thickening method. Add 1 tsp. (5mL) vanilla extract to the icing and mix it in briefly. It should no longer be visible, but there is no need to beat it for longer than thirty seconds. Your icing is now ready to spread onto your cake.

summary: Pair this with almost any cake. Soften the butter and cream cheese. Mix together the cream cheese and butter thoroughly. Stir in the powdered sugar. Beat until light and fluffy. Finish by stirring in the vanilla extract.


Summarize the following:
Take a look at one of the main branches of your guava tree (the branches that grow directly off the trunk). Then follow the branches that shoot off of the main branches. The previous year's growth will be the secondary branches that grow closest to the new growth. Because guava fruit only grows on new wood - wood that has grown that year - heavily pruning away the wood that sprouted the year before won't hurt your fruit production. Feel free to prune away all of the previous year's growth. Open your pruners and set one blade on either side of the branch, about 2 in (5.1 cm) below the branch of last year's growth. Hold your pruners at a 45-degree angle to the branch you're cutting and cut through the wood. Guava wood is soft, so you should be able to cut through the branch on the first try. If you find that your pruners are not getting through the wood easily, you should upgrade to a larger size. If you notice any white or brown spots on your fruit, the leaves of branches, or the branches themselves, that branch is diseased. Use your pruners to remove the diseased branch as you normally would.  When you're finished, soak your pruners in rubbing alcohol for about 5 minutes to disinfect them. Make sure you wear gardening gloves when you remove a diseased branch. After you've removed the branch, take off your gloves and wash them. Otherwise the disease can spread.

summary: Find the previous year's growth on secondary branches. Prune away all of the previous year's growth to encourage new fruit. Cut branches off at a 45-degree angle. Remove diseased branches at the base of the stem.


Summarize the following:
This will help the syrup to thicken. It should have a golden brown color, like the color of Grade A maple syrup.
summary: Boil the water in a medium saucepan. Lower the heat to medium and stir in the sugar, stirring with a wooden spoon until the sugar has dissolved. Add the vanilla extract and boil for another 3 to 5 minutes. Set the saucepan aside and allow the syrup to cool. Pour the syrup into a 1/2-Liter jar that has been sterilized. Store the syrup in the refrigerator as needed.