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The quest to obtain a smooth, creamy buttercream cake glaze with no lumps was not an easy one. For the longest time, my buttercream would be a thick, lumpy mass. It was an embarassment to every cake I applied it to. Finally, with advice from friends on the Cast Iron Cooking group, I finally ended up with this recipe.
Tools needed: Saucepan for melting. Screen or sifter to sift the powdered sugar. A whisk.
Stir butter and cream together in a saucepan over low-to-medium heat, until the butter is melted and the liquid is smooth. Add cream cheese, salt, vanilla, liquor. Stir until it becomes a smooth sauce. (If you want a very thick sauce, stir in cream cheese – but it's not absolutely necessary if you're making a glaze.) Remove from heat.
Using a screen or sifter, sift the powdered sugar into the liquid – don't dump it in without sifting, or there will be lumps. Use a whisk or a wooden spoon to stir the sifted sugar into the buttercream. Continue stirring until all the sugar is dissolved and mixed (or whisked) in. The sauce is ready when you lift the whisk out of the sauce, and a long, thin ribbon of cream drips off the end of the whisk.
Pour over cake. Let everything cool and harden before serving.