An excellent, easy recipe, one that I make up and keep in the freezer to use whenever I have need of icing and don’t have time to mix it up. I usually double the recipe. That it keeps well, tightly covered in the fridge, is also convenient. It makes a great accompaniment to cakes, cupcakes, cinnamon rolls. Thin it down and it’s a great drizzle on sweet bread loaves, coffee cakes, etc..
This is the perfect buttercream for decorating cakes. It’s easy & fast to mix, easy to work with, and crusts & firms up well in the refrigerator. The taste is so much better than store bought
Easy but still a little too sweet for me. I used several of the suggestions (added a pinch or two of salt, + little bit of almond extract) I swapped out buttermilk for the milk and I think that helps the most in cutting down of the sweetness. My family loved it though! So its a winner.
Glad I found this recipe and glad I accidentally used 3/4 stick butter… But definitely need to put more milk and vanilla to even use a beater. Super easy, make to taste
1 box cream cheese
1 stick butter
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