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Author Notes: I made this icing to top the delicious peach cake that appears in Melissa Gray's book, All Cakes Considered. She offers a cream cheese frosting recipe to go with the cake (which is fantastic, by the way), but I took it a little further by spiking it with a bit of bourbon to celebrate the birthday of a dear friend. My recipe is much looser than Gray's thick frosting so it can be poured or drizzled over the cake (to frost cupcakes, I just dip them cake-side-down into a bowl of the icing). It would also be good on a chocolate or pecan cake, and it's a tasty glaze for an adult-style oatmeal cookie, too. While not kid-friendly, the glaze is not too strong but has just enough flavor so you know it's there. - vvvanessa
Makes enough to glaze 1 bundt cake or 12 cupcakes
- 4 ounces cream cheese at room temperature
- 4 ounces unsalted butter at room temperature
- 3 cups /12 ounces powdered sugar, sifted
- 1/4 teaspoon ground cinnamon (optional)
- 2-3 tablespoons bourbon
- Beat together the cream cheese, butter, sugar, cinnamon (if using), and 2 tablespoons of the bourbon together until smooth. Add more bourbon as needed to reach desired consistency-- or just because.
- Store unused portion in the refrigerator for up to a week. Bring to room temperature before using.
- This recipe was entered in the contest for Your Best Recipe for Frosting
Each Peach Pear Plum
Poetry for your market basket.
Poems for your fridge.
Wine to go, without the box.
Go play outside!
Make your houseplants do double duty.