This is a great frosting for the Carrot Cake . The lemon zest complements the cream cheese so perfectly that I sometimes even snack on this frosting—I just can't get enough of the sweet, tangy flavor! If you want extra oomph on the Carrot Cake, add minced ginger to the lemon zest.
Recipe information
Yield
Makes 4 1/2 cups frosting, enough to fill and frost one 8-inch layer cake or to frost 24 cupcakes
Ingredients
Preparation
Step 1
In a standing mixer fitted with the whisk attachment, whip the cream cheese and butter on medium-high speed until combined and airy, about 2 minutes. Mix in the lemon zest, lemon juice, and vanilla.
Step 2
Sift the powdered sugar onto a piece of parchment or wax paper. With the mixer on low speed, slowly pour the sifted powdered sugar into the frosting (use both hands to bend the paper so the sugar pours slowly into the bowl).
Step 3
Scrape down the sides of the bowl with a rubber spatula. If the frosting seems too soft to spread, allow it to chill for 15 minutes in the refrigerator.
