Cream-Cheese Frosting for Bunny Carrot Cake
Use this to make our Bunny Carrot Cake.
- Yield: Makes 3 1/2 cups
Source: Martha Stewart Living, April 2005
- 2 sticks (8 ounces) unsalted butter, softened
- 12 ounces cream cheese (not whipped), room temperature
- 1 pound confectioners' sugar
- 3/4 teaspoon pure vanilla extract
Put butter and cream cheese in the bowl of an electric mixer. Beat on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar and vanilla; mix until smooth.