This is the cream cheese frosting that goes particularly well with the carrot cake recipe of my last post. This does make quite a lot, but it can be frozen (make sure its airtight) and will be good for 1-2 months. Bring to room temperature slowly, and re-whip before use. It can also be stored in a refrigerator for a couple of days – again, bring to room temperature and re-whip before using.
Ingredients
450 g cream cheese
2 teaspoons vanilla extract
225g butter
1 kg sifted icing sugar
Method
1. Beat cream cheese and vanilla on medium speed until creamy. gradually add butter until fully incorporated.
2. Reduce spped and add icing sugar and beat until fluffy and smooth
Face Full of Cake 