I made this today for a carrot cake I made, and it came out ridiculously good. It was my first time making a homemade icing. Yay! It is actually super easy to make. Please read the notes first!
Cream Cheese Frosting
From: Betty Crocker Cookbook
1 package (8 oz) cream cheese, softened
1/4 cup butter or stick margarine
3 tsp. milk1 tsp. vanilla
4 cups powdered sugar
1.Beat cream cheese, butter, milk, and vanilla in medium bowl with electric mixer on low speed until smooth.
2. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frosts 9x13 inch cake generously, or fills and frosts an 8- or 9- inch two layer cake. Store frosted cake or any remaining icing in fridge.
*NOTES* Be sure to add the powdered sugar 1 cup at a time and on the lowest speed on your mixer. I had it on medium low- which is still super slow and it threw powdered sugar all over me and my counter. LOL Also- if you are using a Kitchenaid mixer use the flat beater, not the wire whip. It just bunches all the butter and cream cheese in the middle and doesn't mix. :-)
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