I found that cream cheese frosting is, for the most part, recognized as a fall/cold weather dessert component. It compliments warmer flavors, like the spice cake I made earlier this week. But don't relegate this creamy deliciousness to the cold months; there's so much more to this versatile, subtle frosting that makes it an easy go to...especially when you might not have enough butter in the fridge to make both a cake and a butter cream; this can be a life saver.There are a ton of variations floating around out there for a basic cream cheese frosting, and one of the big differences I've noticed is that some include a bit of butter and other do not. I've found that the recipes that do include butter are a bit more stable. They're still creamy, but I think the frosting is more likely to hold its form when piped, especially when taken straight from the fridge. And, certainly, different consistencies are are needed for different baked goods; the recipes I've included can be easily adjusted to work with both cinnamon rolls and piped cake frosting by adding a bit more powdered sugar or a bit of milk.
