Cream Cheese Frosting

While Carrot Cake can be eaten just as it is, normally it is topped with cream cheese icing. So, Karen made a Cream Cheese Frosting for her Carrot Cake. She used a peach flavour cream cheese instead of the regular one. The flavoured cream cheese is sweeter — so, you can if you want to reduce the amount of icing sugar in the recipe.

You know the consistency of the Cream Cheese Frosting is right when a spoon is sticked into the cream cheese, it stands upright without toppling.

Ingredients

• 1 package (259g) of brick cream cheese, softened (Karen used those in tub)
• 1/4 cup butter, softened
• 2 tablespoons milk
• 4 cups icing sugar

Click on the link below for the instructions.

Instructions

You may leave the butter and cream cheese on the counter for at least 30 minutes to soften at room temperature or use the microwave to soften them.  When using the microwave, make sure you dont overheat them until melted.

Beat the cream cheese with a hand held electric mixer until soften.

Add the softened butter and mix again.

Add the vanilla.

Add the milk and gradually add the icing sugar, beating after each addition until well blended.

Always scrap the bowl during the mixing to ensure everything is mix well.  Spread the frosting over a cooled cake.

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