Ina Garten Bourbon Cream Cheese Frosting

Ina Garten bourbon cream cheese frosting turns cream cheese, butter and a splash of bourbon into a smooth, fluffy frosting in 10 minutes. This easy dessert topping with few ingredients fits birthday cakes, fall bakes, holiday dessert tables and potluck cupcakes.

Start with cream cheese and butter that are truly at room temperature, because cold lumps never beat out smooth. Skip that and you end up with a grainy frosting that slides off the cake.

Ina Garten first made this frosting for her applesauce cake in Modern Comfort Food (2020), but she says it works on any spice cake. The bourbon is the difference, since a single tablespoon adds warm, oaky depth without making it boozy.

Source: Modern Comfort Food (2020)

Ina Garten Bourbon Cream Cheese Frosting

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking timeminutes

Calories

190

kcal

Cream cheese, butter and bourbon beat together into a silky, spreadable frosting with a gentle tang. Sifted sugar goes in last on low speed, so the mixture stays smooth and holds soft swirls on the cake.

Ingredients

• 6 ounces cream cheese, at room temperature
  

• 6 tablespoons (3/4 stick) unsalted butter, at room temperature
  

• 1 tablespoon good bourbon, such as Maker's Mark
  

• 1/2 teaspoon pure vanilla extract
  

• 1/2 pound confectioners' sugar, sifted (see note)
  

Directions

• Beat the base: Place 6 ounces cream cheese, 6 tablespoons butter, 1 tablespoon bourbon and 1/2 teaspoon vanilla in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until the mixture looks smooth and creamy.
• Add the sugar: Turn the mixer to low and slowly add 1/2 pound sifted confectioners' sugar. Going slowly keeps the sugar from flying out of the bowl, and it mixes in evenly.
• Scrape and stir: Stop the mixer and scrape down the sides of the bowl. Then stir everything well with a rubber spatula so no streaks of butter or sugar are left.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, OXO silicone spatula set, Wilton 9-inch angled spatula, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

How much sifted confectioners' sugar is half a pound?

Half a pound comes to roughly 2 cups plus 2 tablespoons once it has been sifted. A kitchen scale is the easier route if you have one, since sifting changes how much fits in a cup.

Can I leave the bourbon out?

Yes, just leave it out or use an extra 1/2 teaspoon of vanilla for flavor. The frosting will taste more like classic cream cheese frosting, still tangy and sweet, just without the oaky warmth.

How long does cream cheese frosting keep?

Cover it and keep it in the fridge, where cream cheese frosting generally holds for a few days. Let it sit out until spreadable, then stir it well before frosting the cake.

Can I make it ahead of time?

You can make it a day or so ahead and refrigerate it in a covered container. Let it soften at room temperature and stir it smooth before using, because it firms up when cold.

What is the most common mistake with this frosting?

Using cream cheese or butter that is still cold is the big one, because it leaves small lumps you can't beat out. Pull both out well ahead of time so they soften evenly.