Bourbon adds a great surprise to the complex flavor and subtle sweetness of the cream cheese frosting.
If you have a heavy hand with the bourbon pour, it can make the frosting too thin and runny. So it’s best to start out teaspoon by teaspoon to make sure the flavor and thickness are to your liking. If the frosting happens to get a little runny, just pop it in the fridge for a few hours or overnight to thicken and for the flavors to deepen.
Keywords: bourbon, cream cheese, frosting