![]() ![]() Alternatively, you can add the sugar in two additions to make it easier to fully incorporate without making a huge mess. Then I just add all of the remaining ingredients at once – the sugar, salt, and vanilla – and beat it until is completely mixed in and smooth. This can take up to 5 minutes depending on your mixer. Whip the butter and cream cheese together until it’s completely smooth creamy. 20 to 30 minutes on the countertop seems to be the sweet spot for softening butter. You want to start with softened butter and cream cheese but the butter shouldn’t be so soft that it looks oily. The concept is the same as making a buttercream. Taste your frosting before you add it and only add a little at a time until you’re happy with the results. Gradually beat in enough confectioners' sugar to achieve desired consistency. Salt: This is completely optional! I find that a little extra salt helps balance the extreme sweetness that comes from using so much powdered sugar. In a large bowl, beat cream cheese, butter, vanilla and, if desired, salt until fluffy.Vanilla: I highly recommend using a good quality pure vanilla extract.Salt: This will draw out your other flavors and keep the frosting from getting TOO sweet. Any other sugar will leave the frosting with a gritty mouthfeel. Adding the salt later keeps you in control of the flavor of the frosting Vanilla extract: This will add in a bit of vanilla flavoring without it being overpowering. Sugar: Confectioners’ sugar also known as powdered sugar is the only sugar that works for this recipe.Its the perfect counterpart to sweet, tender, fluffy cake. Cream cheese: Use a good quality cream cheese like Philadelphia. The best cream cheese frosting is lusciously creamy, sweet and tangy.Butter: Use unsalted butter because cream cheese already contains a good amount of salt.If you really love frosting, then I suggest making a bit more.My cream cheese frosting recipe uses five simple ingredients. The store-bought frosting doesn’t even compare to this homemade frosting recipe.Īnd speaking of the frosting, it makes enough to frost the carrot cake like you see in the pictures. I’ve tested this frosting with different amounts of butter, cream cheese, and sugar, and this recipe is perfect for piping and holds its shape well, so you can use it for cupcakes and layer cakes, like red velvet cupcakes and carrot layer cake. Have you tried it yet?! It’s so good and a few of you have already made it and loved it. Homemade frosting is the best and it’s easy to make. Then it’s all topped off with my favorite cream cheese frosting. However, if you love either one (or both!) feel free to mix some into the batter. Homemade frosting is the best and it’s easy to make. I know some carrot cake recipes call for raisins or nuts, but I prefer to leave them out because I know that not everyone is a fan of them. I don’t like to skimp on the carrots when it comes to this recipe, so I use 3 cups of grated carrots. ![]() And of course, you’ll also be mixing in some grated carrots. For the best results with the cream cheese frosting, just be sure that both the cream cheese and butter are both room temperature. The amount of oil and applesauce in this recipe adds the perfect amount of moisture, so you end up with a moist cake that isn’t oily.Īs always, I use a bit more brown sugar than granulated sugar because it adds more moisture and flavor to this carrot cake. They really take this cake from good to absolutely amazing, trust me.įor the wet ingredients, you’ll be using some oil, eggs, vanilla, brown sugar, granulated sugar, and applesauce. All three spices add such a wonderful flavor to this cake, but aren’t too overpowering. I also really love some spice in my carrot cake so I use some ground cinnamon, ginger, and nutmeg. So many good tips in this recipe, particularly not overdoing the icing sugar. Or if you have a food scale, you can also weigh your ingredients to get an accurate measurement. This is a proper cream cheese frosting with 50 cream cheese, unlike so many others which are basically buttercream with a bit of cream cheese thrown in. You want to avoid packing the flour into the measuring cup, otherwise, you’ll end up with too much in your recipe. One important thing when measuring out your dry ingredients is to make sure to spoon and level your flour. To make this carrot cake, you’ll start by mixing up your dry ingredients. Once you realize how easy it is to make a carrot cake from scratch, you’ll want to make it over and over again. Not only is this cake easy to make, but it’s so incredibly moist and full of flavor that it’s almost impossible to stop at one piece. I know it can be a bold statement to call a recipe the best, but I truly mean it with this one. ![]() ![]() But honestly, carrot cake is such an incredible dessert and I think it should be enjoyed all year long. I feel like carrot cake is a dessert most people tend to only make around Easter. This is my favorite recipe for homemade carrot cake! This cake is so easy to make, perfectly moist, and topped with an easy homemade cream cheese frosting. ![]()
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