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 FROSTING 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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