​ATK's Cream Cheese Frosting

For pairing with ATK's various carrot cake incarnations
Makes 5 cups
(enough for a 2-layer cake)
Ingredients
  • ​​1 1/4 pounds cream cheese, softened
  • 12 tablespoons unsalted butter, cut into pieces and softened
  • 2 tablespoons sour cream
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 2 1/2 cups (10 ounces) confectioner's sugar

Equipment
  • ​
Directions
  1. ​In a stand mixer fitted with the paddle attachment, beat cream cheese, butter, sour cream, vanilla and salt on medium speed until smooth, about 2 minutes. Reduce speed to slow, slowly add the sugar, and beat until incorporated, about 4 minutes. 
  2. Increase speed ot medium-high and beat until soft and fluffy, about 4 minutes.
Source: ATK's The Perfect Cake, p. 401

Notes:
  • ​From ATK:
    • Do not use low fat cream cheese, as the frosting will end up too soupy to use
    • This frosting comes out softer and looser than other frostings
    • Frosting can be refrigerated for up to 3 days - let soften at room temperature for about 1 hour then rewhip on medium speed until smooth, about 2 minutes. 
    • To make 3 cups frosting, reduce cream cheese to 12 ounces, butter to 6 tablespoons, sour cream to 1 1/2 tablespoons, vanilla to 1 teaspoon and sugar to 1 1/2 cups (6 ounces).