This recipe goes with: Rum Cake with Key Lime Buttercream
1 (8-oz.) pkg. cream cheese, softened
1 cup (8 oz.) unsalted butter, softened
1 (16-oz.) pkg. powdered sugar
1 tablespoon Key lime zest plus 1 Tbsp. fresh juice (about 3 Key limes)
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
2 tablespoons whole milk
How to Make It
Beat cream cheese and butter with an electric mixer on medium until smooth, about 2 minutes. Gradually add powdered sugar, and beat until smooth. Add zest, juice, vanilla, and salt, and beat until smooth. Add milk, 1 tablespoon at a time, and beat to desired consistency.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.