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Prep Time: 7 Minutes Cook Time: 0 Minutes |
Ready In: 7 Minutes Servings: 8 |
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Found this on Pinterest and it may have come from 'Cooking The Amazing'. Use with Carrot cake Carrot Cake Ingredients:
1 cup butter, unsalted, softened |
16 ounces cream cheese, softened (2 bars) |
3 cups powdered sugar |
4 teaspoons vanilla extract |
1/4 teaspoon almond extract |
1 small pinch salt (very small pinch) |
Directions:
1. Allow Butter and Cream Cheese to sit out until at room temperature and softened.
2. In a large bowl, place the softened Butter.
3. Cream the Butter with a hand mixer for 2 minutes.
4. Then add the Cream Cheese and cream for 2 minutes or so more until well mixed.
5. 1 cup at a time, add the Powdered Sugar and blend well.
6. Add Salt, Vanilla and Almond Extracts and mix well.
7. Taste and add more Powdered Sugar to be more sweet or more Cream Cheese to suit your taste.
8. Keep Cream Cheese Icing at room temperature for the best consistency to ice Cakes.
9. Refrigerate unused icing.
10. To use again, bring to room temperature then mix with a hand mixer for about 1 minute before using.
11. OPTION: For those that like a very strong Cream Cheese taste add another 4 oz. of Cream Cheese for a more intense flavor.
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