This divine, probiotic, cream cheese frosting is a budget friendly option we love. It is a bit tangy, because I keep the sweetener low. Up the sweetener until you like the taste — which will make it more stiff, too. Makes about 1-1/2 cups, more than ample to frost an 8" or 9" square cake.
It may set up in the refrigerator, so you may have to bring it close to room temperature again in order to frost a cake.
Frost an already cool cake for best results.
*Make your own cream cheese! Learn how in our Fundamentals eCourse.
For a not-so-tangy homemade cream cheese, drip the whey out in the refrigerator.
If you substitute store-bought, pasteurized cream cheese, this frosting is no longer probiotic.
You can also use homemade yogurt cheese, but the frosting will be more tart.
**Put a few cups of Rapadura in the blender and whizz until it is a fine powder. The picture below shows powdered Rapadura (in front) compared to Rapadura as it comes (in back).
Cream Cheese Frosting -- Chocolate or Plain https://traditionalcookingschool.com/food-preparation/recipes/cream-cheese-frosting/