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
enough to glaze 1 bundt cake or 12 cupcakes
cream cheese at room temperature
unsalted butter at room temperature
/12 ounces powdered sugar, sifted
ground cinnamon (optional)
In This Recipe
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.