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.
Cream Cheese Frosting
Adapted from Sandy Chapman.
Equipment
- stand mixer with paddle attachment
Ingredients
- 8 ounce light cream cheese, softened
- 8 tablespoons unsalted butter (softened)
- 2 teaspoons vanilla extract
- 16 ounces confectioners’ sugar, sifted
Instructions
- 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.
Tried this recipe?Share in the comments!
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.