Tuesday, March 21, 2017

Cream Cheese Icing

This is a great icing for a Carrot Cake.
Of course I double it because I love Icing.
If you double it and don't use it all, it can be refrigerated for up to 1 week.

Here's what you'll need:
This is made by hand in a Large Mixing Bowl with a Hand Mixer.

8 oz. Cream Cheese, room temperature.
3/4 C Softened Butter or 5 1/3 TBS.
3 1/2 C Confectioner's Sugar
1 tsp Fresh Lemon Juice
1 1/2 tsp Lemon Zest

If you don't want to make it with Lemon, add 1 tsp Vanilla.

In the Mixing Bowl with Hand Mixer on Medium Speed:
Cream Cheese
Beat until Creamy Smooth and completely combined.


Gradually in 3 separate portions.
Beat just until combined after each addition.
Add Juice and Zest or Vanilla.
Mix just until combined!

Transfer to a covered container and refrigerate until ready to use. Bring to room temperature and spreadable consistency when ready to Frost a Cake.

Peace in the Kitchen!

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