Here is a classic cream cheese frosting recipe for carrot cakes and many other cakes as well. It is very creamy, spreads like a dream and is not too sweet.
Cream Cheese Frosting
Makes: Makes 3⅔ cups; enough for an 8-inch or 9-inch layer cake or a 9 by 13-inch cake
- 1 pound full-fat cream cheese or Neufchatel cream cheese, cut into pieces, at room temperature
- 6 tablespoons (3/4 stick) unsalted butter, at room temperature, cut into pieces
- 2⅔ cups confectioners’ sugar, whisked before measuring
- In a large bowl with an electric mixer on medium-high speed, beat cream cheese until smooth, about 2 minutes; you want to eliminate any lumps at this stage. Add butter and beat on medium-high speed until very smooth, scraping down the sides of the bowl once or twice. Add half the sugar, beating on low speed until absorbed, then beat in remaining sugar until smooth and creamy. Frosting is now ready to use and is best if used immediately. It may be refrigerated in an airtight container for 4 days. (Bring to room temperature and re-beat after storing).
Why is there no video about sprading?
Hi! if you could explain a little more about what you would like to know about, we would be happy to help. Do you mean how to spread this icing on baked goods? Or do you mean that it doesn’t hold its shape once spread, or something else?
Thank you for this wonderful recipe. It is possible to use this icing for making
decorations like rose cupcakes with pastry bag and tip? or is it too soft for this?
Thanks so much! Susie
Hi Susie. This is not a frosting I would recommend for piping decorations. It is usually too soft. You could check out the thread in the Italian Meringue Buttercream where members had chatted about turning that into a cream cheese version! Maybe that would be good for your purposes.
Thank you for your kind reply, dear Dede. With an egg free
diet I am always looking for ways to make confections as close
to the real thing as possible. I suppose a butter and powdered sugar recipe is the best I can do for piping purposes…