Cream Cheese Glaze
- 2 ounces (57 grams) cream cheese, room temperature
- ¼ cup (30 grams) confectioners’ sugar
- 1½ tablespoons (22.5 grams) water, room temperature
- ⅛ teaspoon kosher salt
- In a small bowl, stir cream cheese until smooth and creamy. Whisk in confectioners’ sugar, 1½ tablespoons (22.5 grams) water, and salt until smooth and well combined. Use immediately.
Recipe by Bake from Scratch at https://bakefromscratch.com/hummingbird-prune-coffee-cake/
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