This is a cream cheese icing with a twist. It is flavoured with frozen orange juice and freshly-squeezed lemon juice, and is perfect for carrot cake topping. The citrus cuts the sweetness of the icing and compliments the carrot cake. Have all ingredients at room temperature. I only use butter for this recipe and do not substitute margarine for the butter.
- Portion size 1 serving
- Credits : Heather Penwell
- 1 pkg cream cheese
- 1/2 cup butter
- 3 1/2 cups icing sugar sifted
- 2 tablespoons frozen orange juice concentrate not diluted
- 1 tablespoon freshly squeezed lemon juice
MethodBeat cream cheese and butter together until fluffy.
Add half of the icing sugar along with the orange juice and lemon juice and continue beating until light and fluffy.
Incorporate the remainder of the icing sugar beating until a nice consistency for spreading.
Note: Depending upon the humidity, you may need to add or reduce the amount of icing sugar by small amounts. If icing is too firm, add more orange juice to thin to a spreading consistency.