Cream Cheese Frosting
Adapted from Cooking Hints and Tested Recipes Cooking Pamphlet (1937): This easy, classic vanilla cream cheese frosting from the 1930s is a perfect balance of tangy and sweet, and deserves to be paired with something other than carrot cake! The recipe makes enough for one 11x7 inch sheet cake, so double up if you need more!
Ingredients
- 6 oz cream cheese softened
- 3 cups powdered sugar
- 2 teaspoons vanilla
- ⅛ teaspoon salt
Instructions
- Bring ingredients to room temperature
- With a mixer or by hand, mix ingredients until combined and reach a spreadable consistency (add a little water or milk if too stiff, or more powdered sugar if too loose).
- Spread on cooled cake and let set before slicing.
Notes
Safe storage for frosted cake with cream cheese frosting:
Refrigerate the frosted cake and bring to room temperature 30 minutes before serving.
Or store the cake and frosting separately - keep frosting refrigerated, cake covered tightly in the refrigerator or at room temperature, then frost as needed.
Store leftover cake covered tightly in the refrigerator for up to 5 days.
Refrigerate the frosted cake and bring to room temperature 30 minutes before serving.
Or store the cake and frosting separately - keep frosting refrigerated, cake covered tightly in the refrigerator or at room temperature, then frost as needed.
Store leftover cake covered tightly in the refrigerator for up to 5 days.