10 minutes
A smooth and creamy icing with a delightful hint of bourbon, perfect for frosting cakes.
Cream Cheese, room temperature
0 oz
Unsalted Butter, room temperature
0.25 sticks
Bourbon
tablespoons
teaspoons
Confectioners’ Sugar, sifted
0 lb
1. Prepare Creamy Base
First, take your room temperature cream cheese and unsalted butter, and place them in the bowl of an electric mixer fitted with a paddle attachment. Add the bourbon and vanilla extract. Beat these ingredients at medium speed until the mixture is completely smooth and creamy, which ensures a velvety texture for your icing. You’ll know it’s ready when you see a uniformly creamy mixture without any lumps.
2. Add Confectioners' Sugar
Next, reduce the mixer speed to low and slowly add the sifted confectioners’ sugar to the creamy base. Take your time with this step to avoid a sugar cloud and ensure everything is well incorporated. Mix until all the sugar is blended in smoothly, creating a luscious icing.
3. Final Mix
Finally, use a spatula to scrape down the sides of the bowl and give the icing one last stir to make sure everything is evenly mixed. Now your velvety bourbon cream cheese icing is ready to frost your cake, adding a delightful flavor and smooth finish.
Ensure your butter and cream cheese are at room temperature to prevent lumpy or runny icing and achieve a consistent, pliable texture.
Sift the powdered sugar for a smooth, clump-free texture and a velvety finish.
Use pure vanilla extract and a high-quality bourbon that you enjoy, as it will influence the flavor.
Taste as you go and balance the tang of cream cheese with the sweetness of sugar and complexity of bourbon.
Adjust the icing consistency with more powdered sugar or bourbon if necessary. It should be fluffy and hold its shape.
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