Cream cheese frosting tends to seep slowly into cake. For best results, freeze the cake before frosting it, and frost just before serving. Cover and store leftover cake in fridge or freezer (freezer is best). I've not noticed or done any of the preceding...but there you have it.
AMOUNT - Frosts 9x13 cake or 12 - 18 cupcakes (or a big pan of Cinnamon rolls)
Whip Cream Cheese until soft; blend in remaining ingredients until smooth and creamy:
8 oz Cream cheese (light and neufchatel work)
1/2 stick (1/4 C) soft butter
1/4 C honey
1/2 tsp lemon or orange extract, or 1 tsp vanilla
1 tsp grated lemon or orange peel, optional
Honest opinion - this is not as wonderful as the Cream Cheese/Powder Sugar frosting I used to make...but it's close and is much healthier...not healthy by any stretch...but healthier.
Living all of life before the face of God...