Buttermilk-Cream Cheese Frosting

Not recommended unless you thoroughly enjoy the sourness of buttermilk and have 48+ cupcakes to frost! The 1/3 cup of buttermilk is way too much and overtakes the other ingredients. The 8 oz. block of cream cheese has enough sourness to offer if that's your preference. I ended up adding (out of necessity) an additional 8 ounces of confectioner's sugar to only half the mix (threw away the other half as I had ruined it by tossing in coconut in a half-hearted attempt to offset the sour flavor). After adding the additional sugar, however, I achieved a pretty balanced mix. When I frosted my white cupcakes (also made with buttermilk, but with much better results), I topped them with toasted coconut, which produced a gourmet flair, if I do say so myself! To avoid waste, cut the recipe in half. Most importantly, however, reduce the buttermilk to around 1/5 c. or delete altogether if it's all the same to you. BTW, consistency=soft. Additional sugar also needed to thicken.