It’s milk powder. It does a couple things. I helps soak up the water in the cream cheese so it can combine better with the butter. But it also adds stability and creaminess. The result is a cream cheese frosting you can actually pipe instead of just spread onto your desserts! This is a reader favorite, so if you’ve never tried it, give it a go! Grab the recipe on thescranline.com 🔥 | The Scran Line