Photo: Iain Bagwell; Styling: Caroline M. Cunningham
Creamy Cheesecake Icing contributes to the contract of textures in our meringue turret dessert.
Makes about 3 cups
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1/4 cup butter
1 (8-oz.) package cream cheese, softened
1/2 cup sour cream
1/2 cup powdered sugar
1/4 teaspoon table salt
Hands-on: 10 Minutes
Total: 10 Minutes
Beat butter and softened cream cheese at medium speed with an electric mixer until smooth. Add sour cream; beat until smooth. Gradually add powdered sugar and salt; beat until well blended. Use immediately, or chill up to 48 hours.