Cream Cheese Frosting
It was a genius who decided to cut cream cheese into buttercream. This icing works beautifully on Carrot, Coconut or Spice Cake.
2 cups; enough for one layered cake or one 13 by 9- inch cake or 24 cupcakes
2 cups (226g) confectioners’ sugar
⅛ teaspoon of salt
8 tablespoons (1 stick/113g) unsalted butter, room temperature
1 cup (225g) cream cheese, room temperature
1 teaspoon pure vanilla extract
1 tablespoon pure Grade A maple syrup (optional)
1—Sift the confectioners’ sugar and salt into a small bowl.
2—Using an electric mixer with beaters or a paddle attachment, combine the butter, cream cheese, and vanilla. Add the maple syrup, if desired. Beat for two minutes on medium speed until well combined and creamy. Stop and scrape the sides of the bowl with a spatula. Continue beating on low speed while gradually adding the confectioners’ sugar. Scrape the sides again, then continue to beat until creamy and smooth, about 1 to 2 more minutes.