16 oz tub cream cheese frosting
1/4 tsp Sel Gris
1 tsp Mexican Vanilla Extract
1/2 tsp Orange Blossom Water
1/2 tsp Ground Cardamom
1 tsp orange zest

Mastering homemade frosting is time well spent. But there are times when time is not on your side. That’s when we channel our inner Ina Garten – store bought is fine – and turn to convenient products and make them our own – we even wrote a blog about it!

This frosting is the perfect marriage of citrus and spice. Orange Blossom Water, a little zest and just the right amount of Ground Cardamom transform a tub of frosting into a company-worthy dessert topping. We dolloped it on carrot cake muffins. It’s delicious on banana bread. Store bought pound cake? Ina would approve.


1.A note about the frosting: we used non-whipped cream cheese frosting. The whipped varieties are 12 oz in volume. The non-whipped varieties of tub frosting are 16 oz.
2.Scrape the frosting into the bowl of a stand mixer with the whisk attachment. Whip on high until light and fluffy. Whip in the salt and ground cardamom; then whip in the extract and Orange Blossom Water. Add in the orange zest and whip to incorporate
3.Taste and adjust with more Orange Blossom Water - take care because a little goes a long way.

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