Cream Cheese Frosting

Hi, my name is Anita. I love bread baking, especially sourdough breads, cheese making and cooking from scratch. My favorite cuisines are French and Asian. Most recipes here are in English; some are in Dutch. If one is to your liking, let me know: I will be glad to translate.

This frosting is nicely balanced between tangy and sweet, and spreads beautifully. It's the perfect complement for gingerbread, carrot cake, or pumpkin cake. A little chopped candied ginger on top dresses things up nicely.

PREP 15 mins.
TOTAL 15 mins.

6 tablespoons (85g) butter, at room temperature

one 8-ounce package (227g) cream cheese, softened

1 teaspoon King Arthur Pure Vanilla Extract

3 ½ to 4 cups (397g to 454g) confectioners' sugar

1 cup (113g) chopped nuts, optional

½ cup (85g) minced candied ginger, optional

2 to 4 tablespoons (28g to 57g) milk, to make frosting spreadable

Directions at kingarthurbaking.com

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