For some cakes, the frosting choice is just as important as the cake. And strangely enough, that seems to happen particularly often with cream cheese frosting.It’s just so good!! Cream cheese frosting happens to be the perfect compliment to two of our families very favorite cakes – Red Velvet and Carrot Cake.
This recipe should be enough to ice a 2 layer cake, but, if you’re like me and only ice a few cakes a year, you may have to make an extra 1/2 batch to finish the cake. I also make sure to reserve some icing for decorating the top so that I can pull out my handy dandy food colorings and create whatever custom colors I need.
Ingredients
- 16 oz. confectioner’s sugar
- 8 oz. cream cheese*
- 1 stick butter, softened*
- 1 c. chopped nuts (optional)
- 1 tsp vanilla
Instructions
- With a mixer, cream the confectioner’s sugar, cream cheese, and butter.
- Mix in the vanilla and chopped nuts.
- Spread over cooled cake.
*I’ve made this using vegan cream cheese and butter and it was still wonderful.