Replacing some of the butter in a traditional butter cream with cream cheese makes for a lighter, less sweet frosting.

• 1 stick unsalted butter, softened
• 4 ounces cream cheese
• 3½ cups confectioner’s sugar
• 3 to 4 Tablespoons whipping cream
• 1 teaspoon pure vanilla extract
• 2 to 3 drops red food coloring (to desired color)
• Pinch of salt
• natural strawberry flavoring to taste

1. Use an electric mixer to cream the butter and cream cheese. Gradually work in the sugar and cream, mixing well after each addition.
2. Add remaining ingredients and whip to desired stiffness, about 2 to 3 minutes. Use immediately or refrigerate.

Makes enough to frost a 2-layer cakes (about 2½ cups)