Cream Cheese Frosting - Paula Deen

This is the cream cheese frosting that crowns a carrot cake or red velvet, tangy, rich, and just sweet enough. The base is simple: cream cheese and butter beaten smooth, then confectioners’ sugar added gradually until it’s light and fluffy.

A couple of small things keep it from going wrong. Make sure both the cream cheese and butter are properly softened before you start, or you’ll fight lumps the whole way. Add the sugar a little at a time, not all at once, so it whips up airy instead of dense.

Vanilla rounds it out, and chopped pecans can go straight in or be saved to sprinkle over the top. Frost only once your cake is fully cool, or the frosting slides right off.

Pro Tips

• Soften the cream cheese and butter fully first; cold ingredients leave the frosting lumpy.
• Add the confectioners’ sugar gradually and beat well for a light, fluffy texture.
• Frost the cake only when it’s completely cool, or the frosting melts and slides.

Variations

• Leave the pecans out for a smooth frosting, or swap in walnuts.
• Add a little lemon or orange zest for brightness.
• Thin it with a splash of milk for a glaze, or add more sugar to stiffen it for piping.