An American Classic.
Like most simple frostings, this one is not rocket science. But it is sooo good. Make sure your butter and cream cheese are at room temperature.
- Equal parts butter and cream cheese, (or change the ratio to suit your own taste)
- healthy pinch of salt
- splash of vanilla
- powdered sugar
- add-ins: lemon zest, , orange zest, crystallized ginger--whatever sounds good
- Thin with: lemon juice, , orange juice, half and half or milk to spreading consistency or use more to make a glorious glaze for pound cake or cinnamon buns.
- You can make this by hand, but it's way easier with a stand mixer. Plop the room temperature butter and cream cheese in the mixer and mix on medium low until smooth.
- Add in the salt and vanilla and whip until fluffy.
- Add in powdered sugar on low speed, a bit at a time, until the frosting is as sweet as you like it. I use about 1 pound of powdered sugar to 4 oz. each of butter and cream cheese, but it is entirely up to you and your taste buds.
- Add in your zests or anything else you might be using and continue to beat until light and fluffy. You shouldn't need any liquid if you're icing a cake, but it is to your taste--if you don't want the icing so thick, add some liquid, a little at a time.
- Now, take the bowl and a spoon, sit on the couch and have at it. Um, I mean, go ahead and frost your cake, or glaze your cinnamon rolls.