Buttermilk Glaze
Makes about 1½ cups
  • 1⁄2 cup (112 grams) cream cheese, softened
  • 11⁄2 tablespoons (21 grams) unsalted butter, softened
  • 1⁄2 cup (60 grams) confectioners’ sugar
  • 1⁄4 cup plus 2 tablespoons (90 grams) whole buttermilk
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter at medium speed until creamy, 3 to 4 minutes. Reduce mixer speed to low. Gradually add confectioner’s sugar, beating until combined. Add buttermilk, beating until smooth.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/peach-pound-cake/