ATK's Cream Cheese Frosting
For pairing with ATK's various carrot cake incarnations
Ingredients
- 1 1/4 pounds cream cheese, softened
- 12 tablespoons unsalted butter, cut into pieces and softened
- 2 tablespoons sour cream
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2 1/2 cups (10 ounces) confectioner’s sugar
Directions
- In a stand mixer fitted with the paddle attachment, beat cream cheese, butter, sour cream, vanilla and salt on medium speed until smooth, about 2 minutes. Reduce speed to slow, slowly add the sugar, and beat until incorporated, about 4 minutes.
- Increase speed to medium-high and beat until soft and fluffy, about 4 minutes.
Notes
- From ATK: Do not use low fat cream cheese, as the frosting will end up too soupy to use
- This frosting comes out softer and looser than other frostings
- Frosting can be refrigerated for up to 3 days - let soften at room temperature for about 1 hour then rewhip on medium speed until smooth, about 2 minutes.
- To make 3 cups frosting, reduce cream cheese to 12 ounces, butter to 6 tablespoons, sour cream to 1 1/2 tablespoons, vanilla to 1 teaspoon and sugar to 1 1/2 cups (6 ounces).
Source: ATK's The Perfect Cake, p. 401