For pastas and stuff it’s probably fine not to strain it, but I’m going to stick with straining for baked recipes like this. Personal preference though. It very minimally affects final texture, but nothing else.

I just made some pumpkin scones w/ killer, taste-sensation-glaze.

Oh, and don't go spreading lies about melted butter and sugar being the same as whipping butter and sugar. Two very different beasts. Butter is a fine emulsion of water, fat, and milk solids. When melted, they all separate. When browned, the water evaporates and you are left with fat and browned milk solids. Adding this to your sugar is similar to whipping the sugar and cold butter, but not the same. Whipping the cold butter introduces tiny air pockets that can help with loft in your recipe. I suppose browning the butter and then cooling it before whipping could get you the best of both worlds. Merely melting butter and adding it to the sugar gives drastically different results. When you do that, you end up with the water from the butter dissolving some of the sugar and actually breaking down the sucrose into glucose and fructose molecules. This can have disastrous results if you are not expecting it — it can cause extra browning if the oven is too hot.

Anyway. Thanks for the great cream cheese frosting vehicle. I am always on the lookout for a new one.