Cream Cheese Frosting
- 2 oz. cream cheese (1/4 c.)
- 2 Tbsp. butter at room temperature
- 1/2 tsp. vanilla
- 1 to 1 1/4 c. icing sugar
- optional extra flavouring: grated lemon or orange zest, ground cinnamon, liqueur
2 secrets to making perfectly smooth cream cheese frosting: do not overbeat, and use cold - not softened - cream cheese.
If using a food processor, just combine all ingredients and pulse until just smooth and creamy. If the frosting is too stiff, pulse for a few seconds more but do not overprocess.
If doing it by hand, beat together cream cheese, butter, and vanilla. Whisk in icing sugar.
This is enough frosting to cover one carrot cake.