Creamy Honey Frosting
This simple frosting isn’t too sugary, making it ideal for cakes and muffins that already have plenty of sweetness. It can also be thinned down with a little milk and drizzled over bundt and pound cakes or even over top of cookies.
If your bladder is okay with it and you prefer, you can make this vegan by using soy cream cheese. This recipe can easily be multiplied and used as a filler between cake layers too.
Creamy Honey Frosting
1 cup of cream cheese (low fat variety is fine, if you prefer)
1/3 cup firm, not too runny honey (organic if possible)
1 cup icing sugar
In a large mixing bowel combine all three ingredients and mix with an electric better (or by hand if you’re ambitious) for 3 minutes or so, on medium-high speed.
Use right away or store covered in the fridge for 2 days (bring back to room temperature before using).
Yields 1 and 1/3 cups of frosting