How do you make cream cheese frosting ?

Question

You know...the kind that goes on top of carrot cake?

Answer 1

1/2 c. butter
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
1 lb. powdered sugar, sifted

To make frosting, combine butter, cream cheese and vanilla in large bowl and beat until well blended. Add powdered sugar gradually, beating vigorously. If too thick, thin with milk to spreading consistency. Frost between layers, top and sides of layer cake. Frost top and sides of sheet cake.

Answer 2

Carrot Cake with Cream Cheese Frosting

Guaranteed to get rave reviews and requests for 2nd helpings. Easy to make; fun to decorate; beautiful to look at; and absolutely WONDERFUL to eat! A guest recently said this was the BEST Carrot Cake she has ever eaten

This is another wonderful recipe from Shirley Patterson (see Shirley's Grape Salad recipe for November).
9x13 cake OR 2 round layers
2 cups sugar
1 1/2 cups vegetable oil
4 eggs
3 cups grated carrots
1 1/2 cups broken walnuts
2 cups plain flour
1 tsp salt
2 tsp soda
2 tsp cinnamon

Preheat oven to 300. Spray cake pan with Pam. Line cake pan with parchment paper and spray paper with Pam.

In a large bowl, combine sugar, oil, eggs. Whisk well and set aside.

In a separate bowl, mix together flour, salt, soda, and cinnamon. Add to the sugar/oil/egg mixture. Stir to combine dry & wet ingredients.

Add carrots & walnuts.

Pour into prepared pan. Bake at 300 for 50 - 55 minutes. Cool on rack. Remove from pan; cool thoroughly and prepare to frost.

Cream Cheese Frosting

12 oz cream cheese, softened
1 1/2 boxes powdered sugar
3/4 stick butter, melted
1 1/2 tsp vanilla

Mix together all ingredients with an electric mixer until smooth. Use about 3/4 of the frosting to frost the cake. Divide the remaining frosting into 2 batches. Use food color to color 1 batch green and the other batch orange. Decorate the cake with orange carrots and green stems

Answer 3

Carrot Cake with Cream Cheese Frosting

Unsalted butter, for the pan
12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
12 ounces grated carrots, medium grate, approximately 6 medium
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
10 ounces sugar, approximately 1 1/3 cups
2 ounces dark brown sugar, approximately 1/4 cup firmly packed
3 large eggs
6 ounces plain yogurt
6 ounces vegetable oil
Cream Cheese Frosting, recipe follows

Preheat oven to 350ºF.

Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.

Put the carrots into a large mixing bowl and set aside.

Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.

In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.

With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.

Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.

Cream Cheese Frosting:
8 ounces cream cheese
2 ounces unsalted butter, room temperature
1 teaspoon vanilla extract
9 ounces powdered sugar, sifted, approximately 2 cups

In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.

Place the frosting in the refrigerator for 5 to 10 minutes before using.

Yield: approximately 2 cups

Answer 4

Here's the recipe from www.kraftfoods.com - makers of Philadelphia Cheese (hence specifying Philly - but any good cream cheese will do the trick)

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4 cup (1/2 stick) butter or margarine, softened

1 tsp. vanilla

1 pkg. (16 oz.) powdered sugar (about 4 cups), sifted


BEAT cream cheese, butter and vanilla in large bowl with electric mixer on medium speed until well blended.

ADD sugar gradually, beating until well blended after each addition.

Answer 5

You have received your answers! Just top your cake with chopped walnuts, or even some of those cake decorators candy carrots, and it will be almost professional! Happy Baking.

Answer 6

2 cubes butter (room temp)
1 Block cream-cheese (room temp)
1 teas bolling water
1 teas vanilla
beat till creamy
2 cups powered sugar
add to creamed mixture slowly till well blended

Answer 7

3/4 cup margarine, soft, 2-3ounce pkgs. of cream cheese, soft, 1 tsp. vanilla, 3 cups powdered sugar
Beat marg., cream cheese, and vanilla until smooth. Stir in powdered sugar. and you have your icing.

Answer 8

Go to the grocery store and buy it. It's cheaper that way and requires limited effort. And...it's still good!

Answer 9

Look on Food Network.com.