Cream Cheese Frosting
This rich frosting is delicious spread on carrot cake or carrot quick bread.
- 1 lb. cream cheese, at room temperature
- 16 Tbs. (2 sticks) unsalted butter, at room
- 4 cups confectioners' sugar
- 2 tsp. vanilla extract
In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on medium speed until smooth and fluffy, 2 to 3 minutes. Add the butter and continue to beat for 2 to 3 minutes more. Add the confectioners' sugar 1 cup at a time and beat until smooth and no lumps of sugar are visible. Add the vanilla and beat until combined. Makes 5 cups, enough to frost two 9-inch cake rounds or three 8-inch cake rounds.