Big-batch cream cheese icing

Name: Big-batch cream cheese icing
Prep time: 5 min
Total time: 5 min
Yield: 3
Ingredients: 250-g pkg cream cheese, at room temperature; 1/2 cup unsalted butter, at room temperature; 3 1/2 cups sifted icing sugar; 1 tbsp orange juice, or orange liqueur; 2 tsp vanilla

Prep Time5 min
Total Time5 min
Makes3 cups (750 mL), for 2 (9x13-inch/3-L) cakes or 1 cake and 12 cupcakes

By Chatelaine

cup cake isolated on white

Ingredients

250-g pkg cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
3 1/2 cups sifted icing sugar
1 tbsp orange juice, or orange liqueur
2 tsp vanilla

Instructions

Place cream cheese and butter in a large bowl. Using an electric mixer, beat until creamy. Gradually beat in icing sugar, then juice and vanilla. Spread over Carrot Snacking Cakes or Cupcakes (in Recipe File). Icing keeps well, covered and refrigerated, up to 5 days or freeze up to 1 month. Bring to room temperature before using.

Nutrition (per serving)

Calories 65, Protein 0.4g, Carbohydrates 7.8g, Fat 3.7g, Sodium 16mg.

No carrot cake is complete without classic cream cheese icing! Slather it over our Carrot Snacking Cakes & Cupcakes (also in the Recipe file). You can try topping them with chopped pecans or toasted coconut or have fun with colourful sprinkles.

FILED UNDER:

Desserts cakes

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