Cream Cheese Frosting
This silky smooth frosting is full of buttery, creamy homemade goodness. There's enough to frost the cake or cupcake amounts listed in the Gluten Free Carrot Cake recipe, plus about 1 cup left over (more or less). What to do with the leftovers? Here's a tip: make a batch of my gluten free graham crackers and frost some little cracker sandwiches for a fun treat.
- Category: dessert
Ingredients
Scale
- 1 block cream cheese, softened
- ⅓ cup butter, softened
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla
- Dash of salt
Instructions
- Blend the butter and cream cheese in a mixer until well-incorporated.
- Add the vanilla and salt.
- With the mixer running, add the powdered sugar in batches until it's smooth and creamy.
- If the texture is a little stiff, add a small spoonful of milk (like a teaspoon at a time), and continue blending until the texture is to your liking.
Notes
Dairy Free version:
Replace the 8 ounces of cream cheese with 8 ounces of non-dairy cream cheese (Tofutti is our favorite)
Replace the 1/3 cup butter with 1/3 cup of Earth Balance Buttery Spread, or another non-dairy brand that has as many fat grams as regular butter. Which is 11 grams per tablespoon.