Wow! I thought I would post this since I love making carrot cake! This frosting sounds great to use on my Pumpkin Tea Bread also as well as a dark chocolate cake or brownies! Or even a filling for Ginger Cream Cookies like Raggedy Anne liked to have at tea parties.
Beat 8 oz. cold cream cheese (not rock solid, but it means you can use it straight out of the refrigerator) with 5 Tbsp. softened butter and 2 tsp. vanilla until combined. Gradually add 2 c. powdered sugar that has been sifted after measuring. Continue to add more sifted powdered sugar until you reach a consistency and sweetness that fits your taste.
Source: Slashfood
This sounds like a winner ~ I'm going to try this.
ReplyDeleteHope all is well with you and your family!
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