Don’t you want to swipe your finger through the icing on this cake, and take a bite? This delicious, creamy icing (a.k.a., frosting) works well with many types of cake and cupcakes. Bo especially loves it on devil’s food, or any dark chocolate cake. I use it with my red velvet cake. It is especially good on carrot cake, and can be made with or without pecans. Our family prefers it with pecans.
Trial and Error
I started out with fat-free cream cheese, and quickly found that it produces an icing with a tendency to slide off the sides of cakes. For a thicker, stiffer icing, that will stay where you put it, use cream cheese “labeled 1/3 less fat”.
To achieve the peaks shown in the photo above, simply tap it over and over with a knife or spatula. If the icing is too soft, the peaks won’t stay. You may need to chill for a few minutes, but not too long, because then the icing won’t lift with the spatula.