Bourbon Cream Cheese Glaze
The bourbon in this glaze is optional (you can omit it if you prefer), but it provides a fantastic flavor! The glaze should be loose enough to drip down over the sides of the cake. If it’s too thick, add a splash more milk. Make sure to add the confectioners sugar very slowly to prevent lumps (you can sift the sugar before you add it if you prefer.).
Servings: 1 9x5-inch cake
- 4 ounces cream cheese, softened
- ½ cup Domino® Confectioners Sugar
- 1 teaspoon bourbon (optional)
- 1 teaspoon vanilla extract
- 3 tablespoons milk, plus more as needed
In a stand mixer using the paddle attachment, beat the cream cheese on medium-high speed until light and fluffy, scraping down the sides as needed.
Increase the speed to high. Very slowly add the Domino® Confectioners Sugar (if you add it too quickly, it could become lumpy). Beat until smooth. Reduce the speed to low, and add the bourbon (if using), vanilla and milk. Beat until the glaze is creamy and drizzles easily in a thick, steady stream. If the glaze is too thick to drizzle, beat in a touch more milk.