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This is the traditional frosting for Carrot Cake (page 223) and Red Velvet Cake
(page 226). For my money, nothing compares to Philadelphia cream cheese, which
I suggest you use for this. It’s best to use this as soon as you make it because it gets
very stiff in the refrigerator; if you have to refrigerate it, do not microwave it to
freshen it. Instead, let it rest at room temperature for 4 hours to soften.
1. Put the cream cheese and butter in the bowl of a stand mixer fitted
with the paddle attachment and paddle at medium speed until creamy,
approximately 30 seconds.
2. With the motor running, pour in the vanilla and paddle for 30 seconds.
Add the sugar, a little at a time, and mix until smooth, approximately 1
minute after the last addition.
3. Use right away, or refrigerate in an airtight container for up to 2 days.