I can’t—don’t want to!—imagine Red Velvet Cake (page 201) or Mom’s Carrot Cake (page 204) without this luscious cream cheese frosting. This recipe makes a generous amount because, as far as I’m concerned, you can never have enough. So feel free to pile it between the layers and all over these or any other cakes (and to steal a spoonful or two just to taste along the way!).
Recipe information
Yield
makes 5 1/2 cups
Ingredients
Preparation
In the work bowl of an electric stand mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld mixer, beat together the cream cheese and butter until fluffy. Add the sugar 1 cup at a time, blending between each addition. Mix in the vanilla, if using, and beat until very smooth, 3 to 5 minutes. Use at once or store in a tightly covered container in the refrigerator for up 3 days. Let stand at room temperature until soft and spreadable before using.
