Cream Cheese Frosting

Carrot Cake

by Cat Sept 2007 (photo, right, from Wikimedia Commons)

Includes: 1. Rich Cream Cheese Frosting Versions 1 & 2; 2. Cream Cheese Frosting Version 3;
See also: Carrot Cake (2 versions); Yam or Sweet Potato Cake

Back in the late ’60s and early ’70s when I was living in Oregon, cream cheese was very popular – in sandwiches, salads, and on sweet cakes made from vegetables. Prior to that, growing up with my parents’ Scandinavian food traditions, I’d not even heard of cream cheese. But I quickly learned to love it, especially as cream cheese frosting on carrot cake.

I provide 2 versions here, one using both cream cheese and butter, and the other without the butter. Both are delicious.

Rich Cream Cheese Frosting, Version 1

This recipe is from my collection and I no longer remember the source. It is richer than Version 3 below, because of the inclusion of butter. It is similar to Version 2, but makes a smaller amount, and is not as sweet.

You could use Homemade Yogurt Cream Cheese made from cultured yogurt and cream. Or you could use store-bought organic cream cheese for this recipe.

Ingredients & Equipment:

3 Tbsp cream cheese, softened at room temperature (preferably handmade from cultured yogurt or cream)
3 Tbsp real butter, softened at room temperature
½ tsp real vanilla extract
powdered sugar, just enough for the right consistency and sweetness. I prefer to use Rapadura powdered sugar (or Make Your Own Unrefined Powdered Sugar) and liquid stevia extract.
small bowl
hand-held mixer
spatula

Method:

Whip cream cheese, butter and vanilla in a small bowl until light and fluffy.
Add powdered sugar by the tablespoonful (and/or liquid stevia extract by the drop), and blend, until you get the desired consistency and sweetness.

Richer Cream Cheese Frosting, Version 2

This is adapted from the June 2009 LA Times Cupcakes article by Noelle Carter and reprinted in the Daily Inter Lake (1). It is similar to the Version 1 recipe, but makes much more. This one uses both cream cheese and butter, for a richer frosting.

Makes about 6 cups frosting.

Ingredients & Equipment:

8 oz cream cheese, room temperature
¼ cup (½ stick) butter, room temp
¼ tsp unrefined sea salt
1 tsp organic vanilla extract
3 cups Rapadura powdered sugar, or Unrefined Powdered Sugar: Make Your Own

Use a stand mixer with whisk attachment and bowl, or hand-held mixer and large bowl; whip together all but powdered sugar until light and airy.
Whip in powdered sugar, one-third at a time, until thoroughly incorporated.
Use immediately, or cover and refrigerate until needed, but no more than a few hours.