Honey Cream Cheese Frosting
This is a perfect frosting if you are looking for a recipe with an all-natural sweetener. If it seems a bit too soft to spread after folding the whipped cream into the chilled honey mixture, refrigerate until it becomes firm enough to ice the cake.
Ingredients
- 1 8-ounce package cream cheese, softened
- 1/4 cup plus 1 tablespoon honey (3 3/4 ounces/105 ml)
- 1 tablespoon vanilla bean paste or pure vanilla extract (1/2 ounce/15 ml)
- 3/4 cup heavy cream (6 1/2 ounces/180 ml)
Instructions
- In a large bowl, beat the cream cheese until smooth. Beat in the honey and vanilla. Refrigerate until cold.
- In a chilled bowl, beat the heavy cream until stiff peaks form. I use my stand mixer with the whisk attachment and beat for approximately 2 1/2 to 3 minutes, stopping to scrape down the sides a few times.
- With a rubber spatula, gently blend whip cream into the cream cheese mixture.
- Frost the cake and store in the refrigerator until ready to eat.
- Enjoy!
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