Brown Sugar Cream Cheese Frosting
- 57 g butter (unsalted) (softened)
- 113 g cream cheese
- 157 g Sugar (Icing)
- 2.25 t Corn Starch / Corn Flour
- 27 g Sugar - brown
- 1/2 T vanilla extract
- molasses (1-2 tsp)
- 1 pinch salt
Whisk the cornstarch into the powdered sugar, set aside. Beat together the cream cheese and the room temperature butter. Add everything else and beat well for about 2 minutes in a stand mixer. Pipe or spread the frosting onto cooled cupcakes.
Notes from source: The frosting does keep well in the fridge for a few days. Just bring to cool room temperature and beat before using. It also freezes well for a few months if you wrap it well in an airtight container. Again, just bring to room temperature first, then beat again before using.