Catholic Recipe: Cream Cheese Frosting
This is the frosting that goes well with the Cream Cheese Pound Cake, which makes a wonderful Lamb Cake. I usually double the recipe for a Lamb Cake. I use Kerry Gold Butter. The Cognac I do not measure, and have a heavier hand at times.
When the Lamb Cake is frosted, I add halved jelly beans for eyes, and a black jelly bean for the nose. I also add a triumphant banner with a red cross on a skewer. (JGM notes)
Cream the butter and and cream cheese until light and fluffy. Add powdered sugar a little at a time, beating until well-combined. Beat in vanilla and Cognac. Add more powdered sugar to get the right consistency.