Oops! (Cream Cheese Frosting)

Leigh and Michael love to make cream-cheese frosting.

In my last post, a recipe for carrot cake, I suggested that readers top the cake with cream-cheese frosting. In the middle of the night I realized that although I have mentioned cream-cheese frosting several times on this blog I have never actually shared a recipe for it.

Ouch.

Here is a list of other cakes for which I recommended this icing. I obviously like it A LOT.

Wacky Cake
Cider Cake
Messy But Good Birthday Cake (a.k.a. Apple Chocolate Cake)
Zucchini Cake

I apologize! Here, belatedly, is my basic formula for cream-cheese frosting. As you can see, it couldn’t be easier! Please let me know if you find any other omissions in my writing………

Maija considers her decorations on a frosted cake.

Cream-Cheese Frosting

Ingredients:

1 8-ounce brick cream cheese at room temperature
1/2 cup (1 stick) sweet butter at room temperature
confectioner’s sugar to taste (start with about 2 cups)
2 teaspoons vanilla

Instructions:

Cream together the cream cheese and butter; then stir in the 2 cups of confectioner’s sugar and add more until the flavor seems right to you.

Don’t add too much sugar; the delight of this icing is the ever so slightly tart, creamy taste of the cheese.

Beat in the vanilla, and spread the icing over your cake. Frosts 1 9-by-13 pan or 1 10-inch bundt pan.

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