It’s my own recipe. It tastes amazing to combine figs and chocolate. After egg washing the loaves, very lightly sprinkle cinnamon over the top before baking. Don’t expect to be let down. In a jar with a tight seal, store.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
| Yield: | 1 to 2 frosting layer cake |
Ingredients
- 1 cup butter, softened
- 1 (8 ounce) package cream cheese, softened
- 2 (16 ounce) boxes confectioners’ sugar
- 5 tablespoons premium bourbon
Instructions
- Combine butter and cream cheese in a large bowl; beat with an electric mixer until smooth and creamy.
- Add confectioners’ sugar and bourbon. Beat until frosting is smooth and spreadable.
- Use Bourbon Cream Cheese Frosting to frost a red velvet or banana cake. Store the frosted cake in the refrigerator. Remove it from the fridge about 45 minutes before serving.
Reviews
WAY too much bourbon and too sweet. I was looking for a cream cheese frosting with alcohol for a little kick. I follow recipes to the tee, so when I saw 5 TABLESPOONS of bourbon I though, that seems like a lot, but its the only liquid, so I did it. BAD idea. All I could taste was sweet bourbon. You can’t even taste the cream cheese, which is what I really was looking for. I feel like I wasted my money on the cream cheese, there was no reason for it. It reminded me of a hard sauce my mom would make for mince meat pies. I don’t think I’ll be making this again. IF I do, it will be much less bourbon and less sugar.
Delicious! I added a squeeze of fresh orange, some orange zest, and a tbsp of vanilla, to use as a frosting on cinnamon rolls. This is a go-to from here on out. The bourbon was subtle but noticeable, so that was perfect. Thanks for this!
Made this to go on a chocolate cake. Used the amount of bourbon called for, and it was definitely more of a glaze than a frosting. Pretty runny, but still delicious. I made it on a Thursday, and we ate the cake on a Saturday, and in that time, the bourbon did NOT mellow out any. Still tasted great, though. Might try it on chocolate cake with a peanut butter whiskey next.
This was delicious, but I made a BIG mistake and put in 5 shots of bourbon instead of 5 tablespoons. It was really strong! Everyone at the party loved it though, asked for the recipe, and said it was the best frosting they ever had, although very strong. I had added extra sugar and cream cheese since it was runny at first.
The frosting was slightly runny so I added about another half cup of powdered sugar. I would probably add 3/4 cup next time. Delicious!!!
This was excellent. I did sub mascarpone for the cream cheese, just because I like the creamier flavor. Used 4 T of good bourbon and 1 t vanilla. Added confectioners sugar until I got the thickness I wanted, which was quite stiff enough to frost cupcakes, probably 4-5 cups. The bourbon was not overwhelming nor was it “alcoholy.” Will use this recipe again!
I used Amaretto instead of bourbon, since that is what I had in my cupboard. It turned out great! At first, people said they could not taste the Amaretto. Then after a few seconds they all said “Wait, there it is! Man, that’s good!”
Wow. I made this and put on top of some sour dough cinnamon rolls. The 5T of alcohol was perfect for this application. The frosting was loose so it dropped into the folds perfectly. Stiffens when cold.
As other reviewers, it’s a bit runny for a layer cake but I doubled the cream cheese and butter and added additional powdered sugar until it was close to the right consistency. Left the bourbon at 5 tbs. I refrigerated both the cake and the frosting prior to frosting which I think helped as well. I was able to frost my layer cake without issues. Did a spice cake with caramel filling. It was deliousness!
this was amazing! I used it for a red velvet cake for my boyfriends grandmother and there was no cake left! I saved the extra icing to snack on and last night I tried to toss the leftover in the sink but every time i tried one of my boyfriends friends would want to come get a spoonful, I ended up leaving it on the counter and they ate it all! will be making again!!
Replaced the bourbon with amaretto to top a red velvet cake. Delicious!
I put this on a red velvet cake for Christmas. I used Southern Comfort and cut down to 3 tablespoons. Still very heavy taste but my family loved it. Thanks!!
I made it for my pumpkin bunt cake. It was easy to make and was a great compliment to the cake (which needed a bit more spices for my group)! I only used half as much bourbon which seemed to cut the sweeetness of the confectioner’s sugar to a more tolerable level. I also did not add the cream cheese as some of my recipients do not like cheese; cream cheese , in particular. It was a nice ganache-like consistency; perfect for my application. Highly recommend. Next time I’ll try the cream cheese and full amount of bourbon. Yum!
Good but too runny
I made this with Irish cream liqueur instead of bourbon on St. Patty’s Day. I only had 3 1/2 cups of sugar, so it was a bit soft. Putting it in the fridge for a bit stiffened it up and made it easier to spread. It was so delicious on chocolate stout cupcakes, regardless of my changes. Can’t wait to make it again with bourbon (and the correct amount of sugar)!
I used maple Crown Royal instead of bourbon. Gave it a maple taste that wasn’t over powering.
I used my sweet, sweet brown sugar (Maker’s Mark) and I highly recommend imbibing as you prepare. Using the full 5 T of bourbon makes more of an icing than a frosting, but I put it on some brownies and they were highly delicious. I would certainly consider eating a live animal if they had been properly covered with this icing, perhaps even my dog and he is my best friend.
I made this with Banana Cake X (from this site) in a 9×13 pan on Saturday. By Monday night it was gone and my family was asking when I was going to make it again. I used the full five tablespoons of bourbon but only a little more than three cups of sugar. The result was a creamy, not too sweet frosting with a nice hint of bourbon that even my nine year old didn’t find overpowering. I will be looking for other cakes to pair with this frosting.
Okay, I made the frosting per the directions. It was a little runny, but I was able to frost a red velvet cake just fine. What I didn’t like about it was I found the bourbon flavor to be a bit strong. I used Maker’s Mark (which I think is decent) and the smell of the frosting was even overwhelming. Next time I’d probably cut down on the bourbon, or put it on a spice cake or carrot cake or something that can stand up to the flavor a little better.
This was fantastic — everyone who tried it raved about it! I used about 3 tablespoons of bourbon and 3 tablespoons of milk to make more of a glaze, as I wanted to drizzle this over a bundt cake. I definitely agree with the other reviewers that 2-3 T of bourbon is plenty, and any more than that will make the frosting too thin to spread (if you’re looking for a more spreadable frosting rather than glaze).
Disappointing if you’re after the bourbon flavor, which of course I was. Because I’m very familiar with this classic cream cheese frosting, what happened with this is just what I expected, so I should have known better. If you’re looking for a rather thin glaze, then 5 T. of bourbon might work just fine. However, if you want a nice, thick, spreadable *frosting,* then 5 T. of bourbon is at least 4 T. too much. I used 1 T., and found I still had to add extra powdered to make it stiffer. With only that 1 T. of bourbon, we were not able to taste it at all. Whether you use bourbon or any other liquid in this cream cheese frosting recipe, start out adding a little at a time – and certainly not 5 tablespoons!