Classic cream cheese frosting  is creamy, rich and always a delicious topping for carrot cake, or any flavor cake or cupcakes. Cakes frosted with a cream cheese frosting should always be refrigerated until ready to serve.

Cream Cheese Frosting

Ingredients:

Cream Cheese Frosting:

(For 8 or 9 inch 2 layer cake or a 13 by 9 inch cake)

8 ounces cream cheese, room temperature

6 tablespoons unsalted butter, room temperature

1 teaspoon pure vanilla extract

2½ cups confectioners’ (powdered) sugar

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Cream Cheese Frosting:

(For 8 or 9 inch 3 or 4 layer cake)

12 ounces cream cheese, room temperature

½ cup (1 stick) unsalted butter, room temperature

1 teaspoon pure vanilla extract

4 cups confectioners’ (powdered) sugar

-Or-

Cream Cheese Frosting:
(For 8 or 9 inch 6 layer cake)

2 (8 ounce) packages cream cheese, room temperature

¾ cup (1½ sticks) unsalted butter, room temperature

2 teaspoons pure vanilla extract

6 cups confectioners’ (powdered) sugar

Directions:

Frosting:

1. In a medium mixing bowl, combine cream cheese, butter, and vanilla; use an electric hand mixer or wooden spoon and beat together until mixture is smooth. Add powdered sugar; beat until frosting is smooth and creamy. If frosting seems to thick, add 1 to 2 tablespoons of milk to make the desired consistency.
   
   
2. Cover and refrigerate until ready to serve. Using an offset spatula, spread frosting between layers and over top and sides of cake. Decorate cake as desired.
   
3. Refrigerate.
   
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