Light fluffy cream cheese frosting recipe

Light fluffy cream cheese frosting recipe

Ingredients

  • 1 cup pecans (4 ounces)
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons sodium bicarbonate
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • 1/2 cup buttermilk
  • 1 1/2 teaspoons pure vanilla flavoring
  • 4 large eggs
  • 2 cups sugar
  • 1 pound carrots, peeled and coarsely shredded
  • 2 sticks unsalted butter, softened
  • Two 8-ounce packages cream cheese, softened
  • 1 tablespoon pure vanilla flavoring
  • 2 cups confectioners' sugar

Steps to make this recipe

  1. Preheat the oven to 325°. Butter two 9-inch cake pans line the bottoms with parchment. Butter the paper and flour the pans.
  • Spread the pecans on the baking sheet and toast for 8 minutes, until aromatic. Awesome and finely chop the pecans.
  • Inside a bowl, whisk the flour, baking powder, sodium bicarbonate, cinnamon and salt. In a tiny bowl, whisk the oil, buttermilk and vanilla. Inside a large bowl, utilizing an electric mixer, beat the eggs and sugar at high-speed until pale, a few minutes. Beat within the liquid ingredients. Beat within the dry ingredients just until moistened. Stir within the carrots and pecans. Divide the batter between your pans and bake the cakes for 55 minutes to at least one hour, until springy and golden. Allow the cakes awesome on the rack for half an hour, then unmold the cakes and let awesome completely.
  • Inside a large bowl, utilizing an electric mixer, beat the butter and cream cheese at high-speed until light, about a few minutes. Beat within the vanilla, then your confectioners' sugar beat at low speed until incorporated. Boost the speed to high and beat until light and fluffy, about 3 minutes.
  • Remove the parchment paper and invert one cake layer onto a plate. Spread having a slightly rounded cup from the frosting. Top using the second cake layer, right side up. Spread the very best and sides using the remaining frosting and refrigerate the wedding cake until chilled, about one hour. Slice and serve.

    • Contributed By Jodi Elliot Photo Tina Rupp Printed The month of january 2009

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