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Monday, September 24, 2007

CreamCheeseFrosting

Cream cheese frosting is best for carrot cake.

16oz cream cheese, softened
8tbsp unsalted butter, softened
2tsp vanilla
1tbsp fresh lemon juice (calamansi will do)
2lbs powdered sugar (adjust quantity to taste)
2c shredded sweetened coconut (optional, i prefer none)

Put cream cheese and butter in a bowl and beat until smooth using electric mixer on medium speed. Scrape down the bowl. Add the vanilla and lemon juice, and beat until combined. Gradually beat in the sugar (to taste) on low speed until well blended and smooth. Fold in the coconut into the cream cheese frosting until thoroughly blended.

Adpoted from Mrs. Fields' Great American Deserts

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