A BETTER CREAM CHEESE FROSTING

What can I say about Cream Cheese Frosting? It’s the reason I love carrot cake and the reason I tolerate red velvet cake. This recipe is a little different than most others and I like it better.

The internet is funny, isn’t it? When I google “Cream Cheese Frosting” or “Cream Cheese Icing” a million recipes come up and almost every one of them is exactly the same. I sometimes wonder if I should bother posting a recipe that’s so ubiquitous. Does the internet really need another Cream Cheese Frosting recipe?

Well, there are two reasons for posting this recipe. First, if I post Cream Cheese Frosting as a separate recipe on the blog it’s easy for me to reference it in other dishes, my Layered Cheesecake or Better Carrot Cake, for example.
INGREDIENTS

• 1 cup (8 oz, 224g) unsalted butter, room temperature
• 2.5 cups (12 oz, 345g) confectioner's sugar
• 1 cup (8 oz, 225 g) cream cheese, room temperature
• 1 teaspoon lemon juice
• 1 tablespoon vanilla extract

for full instructions please see :
http://www.baking-sense.com/2017/01/28/cream-cheese-frosting/