Cream Cheese Frosting

Use this frosting generously on our Carrot Cake.

  • Yield: Makes enough for one 9-inch, three-layer cake

Photography: Kenji Toma

Source: Martha Stewart Living, August 2007

Ingredients

  • 16 ounces cream cheese, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 sticks (16 tablespoons) unsalted butter, cut into small pieces and brought to room temperature
  • 2 pounds confectioners' sugar, sifted

Directions

  1. Beat cream cheese and vanilla with a mixer on medium speed until creamy. Gradually add butter, beating until incorporated after each addition.

  2. Reduce speed to low. Gradually add confectioners' sugar, and beat until fluffy and smooth.

Cook's Notes

Frosting can be refrigerated in an airtight container for up to 2 days; bring to room temperature and stir well before using.

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