This is a wonderful compliment to the carrot cake recipe on my blog.
America's Test Kitchen Family Cookbook.
Ingredients:
8 oz cream cheese, softened
5 Tbsp unsalted butter, softened
1 Tbsp sour cream
1/2 tsp vanilla extract
1 1/4 cups confectioners' sugar
Directions:
Process the cream cheese, butter, sour cream, and vanilla in a food processor until combined, about 5 seconds. Add the confectioners' sugar and continue to process until smooth, about 10 seconds, scraping down the bowl and blades as needed.
VARIATION:
Substitute 1 Tbsp orange juice for the sour cream and 1 Tbsp grated orange zest for the vanilla.
Number Of Servings:Enough for 9x13 cake, a bunt cake or 24 cupcakes.
1 comment:
One thing to know about this recipe (and Heather I'm sure you know this, I'm just adding it for anybody else out there) is how important it is for the cream cheese to be at the proper temperature. It will whip up so much better if you let it warm to room temperature first. It's tricky of course since you don't want to let cream cheese sit too long, but it makes a big difference.
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