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Honey Brie Cheese Frosting

Imagine a honey warmed brie, with a slight saltiness to match the creamy silky brie and butter. This fragrant, indulgent frosting elevates any fruit bread or layer cake with its depth of flavors. Try it as the frosting for this divine Fresh Pear Layer Cake. I have no problem eating it on scones, either.

Easy hack!: To remove brie rind (even though it is edible, we don't want it in the frosting), place in the freezer for 45 minutes, then carefully slice the rind off with a knife.

Prep Time: 10 minutes Yield: 5+ cups of frosting


1 pound unsalted butter, softened to room temperature

8 ounce wheel of brie cheese, with most of rind removed, softened

(If needed, you can soften the brie with medium setting of the microwave, should take 20-30 seconds depending on your microwave, watch carefully)

2 teaspoons lemon juice

3 tablespoons milk or cream

1/8 teaspoon cardamom

1/2 teaspoon sea salt, such as Maldon's. When using for this, crumble it a bit between your fingers for finer texture before adding to frosting. You may also substitute crumbled kosher salt or traditional table salt.

1 teaspoon vanilla extract

1/2 teaspoon pure maple extract

a few drops of pure coffee extract (optional, very concentrated flavor so you use judiciously, adds a lovely subtle aroma. You can find the extract at most gourmet grocery stores or mail order, I'll link at the bottom).

1/2 cup honey

5+cups powdered sugar

In a large mixing bowl, using a stand mixer with the paddle attachment, or a hand blender and large bowl, cream together the brie and butter until smooth and silky. Add the lemon juice, milk or cream, cardamom, salt, and extracts. Beat until fully incorporated and smooth.

Beat in the honey until smooth.

Begin to add the powdered sugar, a cup at a time. Incorporate all the sugar, then beat for an additional minute or until smooth and creamy. Adjust for level of salt in this icing to your preference.

Frosting remains fresh in the refrigerator for up to 4 days, or freezer for one month when well wrapped.


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