Use this recipe when making our Honey Cake with Honey Cream Cheese Frosting.
- Yield: Makes 1 1/4 cups
Source: Martha Stewart Living, March 2000
- 1 8-ounce package cream cheese, room temperature
- 1/4 cup honey
In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until light and fluffy, about 2 minutes. Add honey, and beat until smooth, about 1 minute. Use immediately or refrigerate, covered, until needed.