This recipe has both an unusually high proportion of cheese and low proportion of sugar (IMO). I like the resulting flavor, but it isn’t for everyone. For a less 'in your face' cheese flavor, I halve the cream cheese (8 oz instead of 16), add 1/4 cup of butter, and one more cup of powdered sugar. The final thickness tends to vary on several factors (brand/type/temperature of the cheese and butter) so I add milk/powdered-sugar to give me the 'spreadability' I want. I use this as a 'base' recipe for frosting many baked items, changing thickness and flavoring to suit my current use. It isn’t a decorator frosting for the real fancy stuff, but it isn’t meant to be.
Was this review helpful?
866 users found this review helpful
This recipe has both an unusually high proportion of cheese and low proportion of sugar (IMO)....