Inspired by a few recipes, including those from Jocelyn Delk Adams and Claire Saffitz, brown butter-cream cheese frosting sounded like an excellent idea. To get the most consistent results, I recommend sticking with Philadelphia cream cheese (the full-fat kind). When a grocery order went awry and only one package of Philly cream cheese was delivered, I made the frosting using my 8 ounces of Philly and an 8-ounce pack of a generic cream cheese from a national grocery store chain. ADADWhile I’m not big on hot takes, here’s one: Cream cheese frosting is the best part of carrot cake. VARIATION: To make traditional cream cheese frosting, follow the instructions above, skipping the butter browning process.

Source: Washington Post April 01, 2021 18:00 UTC