This is another one from my mother. It’s just the right kind of tangy frosting to top any kind of apple or carrot cake. It’s also really good on chocolate cake.
I always make this a few hours before I’m going to want to use it, since it stiffens up quite a bit in the fridge once it gets cold.
Cream Cheese Frosting
8 oz. cream cheese
1 stick butter
3 cups powdered sugar, sifted to remove any lumps
1 tsp. vanilla
juice from half a lemon
Put the cream cheese and butter on a plate and soften them in the microwave for a few seconds. You want them soft and pliable, but not liquid. Combine all ingredients and whip by hand or in the mixer until totally combined.
Refrigerate until thoroughly cool before using.
Note: You can control the thickness of the frosting by adding more or less powdered sugar. You can also add more lemon if you want more bite.
