This frosting. Oh, this frosting. If you're below the age of 40, you know it well. It adorned at least half the cupcakes you ate as a child, and I have also been known to eat it as a dip with graham crackers. So creamy, so tasty. So discontinued. A generation mourns. There are imitators out there, but it's just not the same.
Until now, when it gets better. I found this recipe for a homemade version on Pinterest, and it really does have the taste and close to the texture of the original. Unfortunately, no homemade frosting will ever perfectly mimic the texture of canned frosting because it's more of a science project than food, and all those hydrogenated oils, syrups, and shelf stabilizers give it the texture we know (and many of us, like me, prefer). This recipe, though, with its cream cheese icing base, comes pretty close to being that creamy, sort of light, spreadable frosting texture. The flavor of this frosting is amazing, and since you make it, you of course get to play with how it tastes.