This wonderful frosting by professional baker Diane Kittle, owner of Dee’s One Smart Cookie Bakery in Glastonbury, CT, can be made with dairy-free alternatives for those who can’t tolerate cow’s milk.
MAKES 3/4 CUP.
2 tablespoons softened butter, dairy- free margarine or Spectrum Organic Shortening
2½ ounces cream cheese of choice or chevre soft goat cheese, room temperature
1½ cups sifted confectioners’ sugar
1/2 teaspoon fresh lemon juice
1/2 teaspoon pure vanilla extract
1. In the bowl of an electric mixer, beat butter on medium-high speed until creamy. Add cream cheese and beat at medium-high speed, about 5 minutes or until creamy and smooth.
2. Add sugar, lemon juice and vanilla and beat at low speed until smooth. Then beat at medium speed several more minutes until frosting is light and fluffy.