Use this to frost Carrot Cake, cupcakes, or anything else that sounds good! For a two-layer carrot cake, I’ve started making another half batch of this to give the cake that thick frosting/cake shop look.
Equipment
stand mixer with paddle attachment
Ingredients
1 (8 ounce) package light cream cheese, softened
1 stick unsalted butter, softened
2 teaspoons vanilla extract
1 (16 ounce) package confectioners’ sugar, sifted
Preparation
Beat together the cream cheese and butter until smooth, and then blend in the vanilla. On low speed, gradually beat in confectioners’ sugar, until the frosting is smooth, about 2 minutes.
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Source: Sandy Chapman
[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]
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No photos, bummer.
ha ha ha
Yeah, when I first started this little hobby of mine, all of these early recipes were saved elsewhere and I was just trying to migrate them over as fast as possible. I had no photos of anything. So when I get around to making this again, I promise to post a photo, which is what I’ve done with all the others. Until then, I’m sure that Rob can tell you if you are on the mark.
I went to the source, Sandy. I watched her make it this weekend. She uses more powered sugar than the recipe. I have not gotten this recipe right before but now I know it was no fault of my own, it had migrated through the years.
Yeah, I contacted Sandy yesterday to clarify the sugar issue. She said that her copy of the recipe also says 1 pound of sugar, but she always adds more—as much as 1/2 pound more—because that’s how the family likes it.
I use just a pound of sugar when I make the frosting, so it’s a matter of which you and Rob prefer.