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Cream Cheese Frosting II
November 18, 2006

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.

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