Cream cheese frosting can be used on red velvet cake or carrot cake. The rich and tangy taste compliments most spiced cakes as well.
1 pound cream cheese, softened
4 cups sifted confectioners' sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract
In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the frosting down the sides of the bowl with a rubber spatula.)
Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix frosting briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. Cream cheese frosting may be stored in the refrigerator for 3 days.
Daneen Green is a Garde Manger Chef at Bottega Louie in Los Angeles. She is originally from Austin, Texas.
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