Recipe by Sarah Phillips © 2007 Sarah Phillips CraftyBaking.com
Variations: Coconut Cream Cheese Buttercream Frosting; Honey Cream Cheese Buttercream Frosting
Photo by odetteganda © Sarah Phillips CraftyBaking.com
We used this recipe with my luscious Lemon, Lime or Orange Cream Cheese Pound Cake Recipe that we made into cupcakes.
This is a basic, all purpose frosting, that is especially great with my Italian Cream Cake, Classic Carrot Layer Cake and Cupcakes, Classic Coconut Layer Cake, or the Frosted Fresh Cherry Layer Cake Recipes. It is very soft and it must be kept it in the refrigerator, even after frosting the cake because it does not contain a lot of powdered sugar to help make sure it is not overly sweet. Use lemon juice instead of vanilla extract to flavor the frosting if you don't want it overly sweet.
If you would like to pipe a border with this frosting, refrigerate for several hours and beat it cold before piping.
FROSTING, ICING, ETC RECIPE HELP