In honor of turning 34, I’m sharing my favorite frosting recipe. It’s excellent on cinnamon rolls, carrot cake, red velvet cupcakes, sliced fruit, hummingbird cake… or right off the spoon.
Cream Cheese Frosting
- 8oz Philadelphia Cream Cheese, never fat free (you might as well eat salad)
- 1 stick Salted Butter
- 1/3 cup Greek Yogurt
- Splash of Vanilla Extract (and/or Rum)
- 1 1/4 cup Powdered Sugar
- Sprinkle of Cardamom
- Use a mixer on high speed to combine the wet ingredients above and beat well, then add the powdered sugar last and beat again- just when you think you’re done, beat it for another 2 minutes, then chill well.
Pop Quiz— Do you know the difference between frosting and icing? Frosting is thick and spreadable and made with a fatty base, often butter. Icing is thinner and usually made of powdered sugar mixed with a liquid such as water or milk.