{{ :recipes:vanilla_cream_cheese_frosting.jpg?200|}}

====== Vanilla Cream Cheese Frosting ======

/* Description */

[[http://www.finecooking.com/recipes/classic-carrot-layer-cake-vanilla-cream-cheese-frosting.aspx | Fine Cooking 97]] used with [[recipes:classic_carrot_layer_cake]]

<WRAP right>{(rater>id=100|name=Vanilla Cream Cheese Frosting|type=rate|headline=off)}</WRAP>

|**Preheat:** °|**Yield:**  servings||
|**Prep:** 0:00|**Wait:** 0:00|**Cook:** 0:00|

====== Ingredients ======
  * 1 lb. cream cheese, softened
  * 12 oz. (1-1/2 cups) unsalted butter, softened
  * 1 lb. (4 cups) confectioners’ sugar
  * 4 tsp. pure vanilla extract
  * 3/4 tsp. table salt

====== Directions ======
  - In a large bowl, beat the cream cheese and butter with the mixer on medium speed until very smooth and creamy, about 1 minute. 
  - Add the confectioners’ sugar, vanilla, and salt and beat on medium high until blended and fluffy, about 2 minutes. 
  - Cover the frosting and set aside at room temperature until the cake layers are completely cool.

====== Notes ======


/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
/*
====== Nutrition ======
|Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] |
|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
*/



{{tag>Recipes Dessert/Cake/Frosting FineCooking }}
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