Sweetened cream cheese… My favorite frosting ever, hands down, but it can have quite a commanding presence, amiright? This version is not as thick. It is the perfect icing for my Ultimate Carrot Cake (affectionately known by Kevin as Not Your Grandma’s Fruit Cake).
1 pound cream cheese
1 pound confectioners’ sugar
1 tablespoon lemon juice
1 teaspoon vanilla bean paste
Leave butter and cream cheese at room temperature to soften for about an hour.
Using the paddle attachment, mix cream cheese and confectioners’ sugar until combined.
Add the butter, lemon juice, and vanilla.
Beat on medium until completely smooth.
Enough to frost a six layer 6-inch cake and six cupcakes. Refrigerate leftovers.