This is a classic recipe that can be used as frosting on a cake or icing on cookies or muffins.  It is perfect for carrot cake but is good for pineapple, pumpkin or spice cake too.  Like my Mom’s chocolate frosting, I use this homemade recipe to make frosting for a cake from a box and get lots of compliments.  The icing tastes so good that making a cake from scratch is not necessary. Ingredients: 8 ounces cream cheese at room temperature 3 tablespoons butter at room temperature 18 ounces confection sugar (5 cups or so) – Careful!  This is an adjustment to correct frosting that was too soupy! 1 teaspoon vanilla 2 tablespoons heavy cream – Omit as this can be a very soupy recipe. Thin with half & half if needed. 5 pinches salt Directions for the best cream cheese frosting recipe I know: Beat the cream cheese until it is soft and then add the butter, salt and vanilla.  Beat this mixture until you get all the lumps out.  Add the sugar in a couple of batches and beat to mix it through.  This is a little tricky:  Add a little of the heavy cream if the icing needs to be thinned.  You may not need all of the cream depending on the moisture content of your cream cheese and butter.  So add the cream very slowly and adjust the thickness of the icing with more sugar and/or cream accordingly. Cool the cake before spreading the frosting to make it easy to spread.  Get your slice first before they vanish.
Cream Cheese Frosting
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