Pineapple Cream Cheese Frosting
- 1 cup unsalted butter, softened
- 1 (8-ounce) package cream cheese, softened
- 1⁄4 cup pineapple preserves
- 6 1⁄2 cups confectioners’ sugar
- In a large bowl, beat butter and cream cheese with a mixer at medium speed until smooth and creamy, stopping to scrape sides of bowl. Beat in preserves.
- Gradually add confectioners’ sugar, beating at low speed until well combined, stopping to scrape sides of bowl. Increase mixer speed to medium-high, and beat until light and fluffy. Use immediately.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/lady-bird-cake/
3.5.3251