It was delicious, but was also a little monotone/heavy. The recipe is great as is but after tasting it I decided to add a smidge more lemon juice and it ended up tasting almost exactly like a lemon cheesecake. The quantity is perfect to frost a 8" two layer carrot cake.
Search no longer - this is the best!įantastic recipe!! Yes, it does make a lot of icing, but if you split two 8 inch layers into 4 layers, it's just the right amount!!! I used lime instead of lemon.awesome!
This gave me an icing almost too thick to spread! PS: If you're wondering about the organic carrot cake recipe - big yes to that too. Blend only till just mixed then add flavour components and mix just to incorporate. If you beat together the butter and sugar first, then add the cream cheese slowly (still somewhat chilled) in chunks. Some googling solved this problem the second time I made it. However I did not overmix and it was still super runny, even after refridgeration.
#LEMON CREAM CHEESE ICING RECIPE PLUS#
Double lemon juice and zest, plus some lemon extract alongside the vanilla. The icing is an absolute must - best icing I've ever tasted. Good Luck and make copies of this recipe as people will be asking you for it!! Guaranteed!!! Spence Both work great and are the easiest to use to work the frosting around the surface of the cake. The last tip is to use a large butter knife for cupcakes and a spatula for cakes. Then carefully blend slowly to build up the air and texture. If you sugar to taste, you will get it just right! If you feel that the mixture is to "wet", place in the freezer and give it 30 minutes to harden up. If you were to actually use the 2 3/4 cups of powdered sugar as the recipe suggests, it is way way way to sweet. As for the sugar, sifting is key and sugar to taste. Double on the the lemon zest and lemon juice. Best to use 1 stick of butter to 3 packs of 8 ounce cream cheese. For the frosting: Adding 2 sticks of unsalted butter is way too much butter. Want to add a twist? Soak golden raisins in brandy and this adds a great twist to the cake. At 350 the cupcakes tend to be cooked on the outside but gooey on the inside. If your making cupcakes, note the temperature needs to cut down to 325 for 30 to 25 minutes. Peeled Ginger is also great this way as the fibers are not grated and you are left with a ginger paste which blends well with this recipe. For the cake: it's best to grate the carrots on the small grate opening rather than puree or finely dice them. Hi Everyone! This is one of the best Carrot Cake Recipes and I have made this enough times to offer a few really helpful pointers on the cake and the frosting. Really not possible to get a nice coating of icing on the sides as it just ran down. The frosting between layers started oozing out almost as soon as I sandwiched the cake. Despite the nice taste, way, way too runny, even after refrigerating for over an hour. As another reviewer said, I like it better with more lemon zest and juice, and a little less powdered sugar than is called for-add slowly and taste as you go!bĭo not recommend this frosting. I've found that it's important for the cream cheese to be quite soft- left out for 4 hours or so- in order for it to blend seamlessly with the butter. I've made this twice to frost a three-layer 8" cake, and it gets rave reviews- especially from those that ordinarily don't like cream cheese frosting because it's too sweet! I was worried about it being too runny given the reviews, but found that I didn't have a problem (used full-fat bricks of cream cheese and high butterfat content butter).
#LEMON CREAM CHEESE ICING RECIPE FULL#
Addition to my full review below- if you've never made cream cheese frosting before, be sure not to over beat it- it will 'break'! Possible to fix (sort of)- you can find tips online- but it's a pain!
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