Cream cheese frosting is a popular recipe for icing a cake in Eastern Europe. The sweet-tangy flavor is everything the cuisine is about. I use this to frost Easter Lamb Cake and, occasionally, Cream Cheese Pound Cake, although the latter is so rich, it doesn't need frosting. It's always a winner on carrot cake or other quickbreads or muffins.
Here's a bigger picture of an Easter lamb cake decorated with cream cheese frosting.
Makes enough Cream Cheese Frosting for a two-layer cake
Here's a bigger picture of an Easter lamb cake decorated with cream cheese frosting.
Makes enough Cream Cheese Frosting for a two-layer cake
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 (8-ounce) cream cheese, softened
- 2 teaspoons vanilla
- 4 cups confectioners' sugar, plus more if needed
Preparation:
- In a large bowl, cream the butter and cream cheese until light and fluffy. Beat in the vanilla.
- Add the confectioners' sugar and beat until well combined. You may need to add more confectioners' sugar to achieve the right consistency. Store any leftovers and the frosted product in the refrigerator. Let it come to room temperature before serving / using.
