If you would rather make this frosting with only cream cheese, replace the goat cheese with an equal amount of whipped cream cheese, for a total of 18 ounces.
Recipe information
Yield
makes enough for one 6-inch layer cake
Ingredients
12 ounces fresh goat cheese, room temperature
6 ounces whipped cream cheese, room temperature
1/2 cup confectioners’ sugar
Preparation
In the bowl of an electric mixer fitted with the paddle attachment, beat the goat cheese and cream cheese on medium-high speed until fluffy, about 4 minutes, scraping down the sides of the bowl as needed. Add sugar, and beat until well-combined and fluffy, about 4 minutes. The frosting can be refrigerated, covered, up to 3 days; bring to room temperature, and beat about 3 minutes before using.
Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter
