Spiced Buttercream
- 8 ounces (225 grams) cream cheese, softened
- ½ cup (113 grams) unsalted butter, softened
- 1 tablespoon (14 grams) all-vegetable shortening
- 5 cups (600 grams) confectioners’ sugar
- 1 tablespoon (9 grams) lime zest
- 1 tablespoon (15 grams) fresh lime juice
- 1 teaspoon (2 grams) Chinese five-spice powder
- 1 teaspoon (2 grams) ground cinnamon
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, butter, and shortening at medium speed until smooth. Add confectioners’ sugar, lime zest and juice, five-spice powder, and cinnamon, beating until combined.
Recipe by Bake from Scratch at https://bakefromscratch.com/spiced-persimmon-coconut-cake/
3.5.3226