When adding in the cream cheese, it’s best to slowly mix it in to avoid any lumps. Carrot cake with cream cheese frosting Cake 300g carrots, peeled and grated on a box grater 250g walnuts, roughly chopped 2 free range eggs 1 cup raw sugar.To avoid a cloud of icing sugar in the air, beat it in little by little into the softened butter (and orange juice, if using).To achieve perfectly light and fluffy cream cheese icing, let the butter and cream cheese warm to room temperature before whisking together.To defrost, either leave it in the fridge overnight or at room temperature for around four hours. Freeze in a container for up to two months.Take it out of the fridge for an hour beforehand to soften, making sure you stir it before using. Store the leftover cream cheese frosting in the fridge in an airtight container for up to four days.
#CREAM CHEESE FROSTING RECIPE FOR CARROT CAKE HOW TO#
How to store and freeze cream cheese frosting Alternatively, if you whisk it with an electric whisk or in a stand mixer with a whisk attachment on high it will thicken after 3-4 minutes. If the consistency is too thin or runny you can put the frosting mixture in the fridge for up to 20 minutes, stirring occasionally.If it’s still too thin, take out some of the runny mixture and beat in some more cream cheese. You can also use a little orange juice for a hint of citrus. It’s important to use full-fat cream cheese as the lower-fat options won’t whip as thickly.
This recipe for a classic cream cheese frosting combines butter, icing sugar and full-fat cream cheese.
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