Take comfort in the little things, fellow bakers. If you've been baking desserts for a while (or even if you haven't), you know that any store-bought container of frosting can be quickly elevated to suit your tastes or theme, but most importantly, your time constraints.
The tanginess of the cream cheese pops because alcohol works as a binder with food, pushing water and fat molecules together, intensifying flavors. So the bourbon works double time here.
If you are unsure which bourbon to choose for your dessert pantry, here is every type of bourbon explained. Choose one with lots of vanilla notes for cake and cupcake recipes that lean on cinnamon as a primary flavor.
Store-bought frosting is much easier to work with from a mixing bowl, but the primary reason you'll want to transfer it out of its container is to put some air into it.
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