This has a slight tang from the cream cheese, which works well with cakes that have warming spices such as cinnamon and ginger. It remains firm, so can be piped and used to cover cakes. Just be careful not to overmix it!
Recipes excerpted with permission from Baking with Kim-Joy, published by Quadrille September 2019, RRP $24.99 hardcover. —Food52
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Kim-Joy's Cream Cheese Frosting
enough to fill, crumb-coat, and cover a tiered cake
(115 grams) salted butter, at room temperature, chopped
Place the butter in a stand mixer (or use a handheld electric whisk) fitted with a balloon whisk attachment and beat until smooth and softened. Add half the icing sugar and beat until combined. Add the cream cheese and the rest of the sugar and whisk until combined. Don’t overmix, or the frosting will become too soft.