Cakes from Scratch, Desserts
Southern
Yield: One 2-layer cake
Author: Tammy Nichols
Cream Cheese Frosting - Master Cookbook Recipe # 208

Cream Cheese Frosting - Master Cookbook Recipe # 208

This is the quintessential topping for Carrot Cake, but it’s so delicious you’ll want to put it on everything! It’s rich, tangy, and perfectly sweet. By whipping it at the end, you get a light, fluffy texture that spreads like a dream. This version is extra special with the addition of toasted pecans and coconut for that classic Southern finish.

This is recipe #208 in Tammy’s Master Cookbook.

Prep time: 10 minTotal time: 10 min
Cook mode Prevent screen from turning off

Ingredients

  • 1/2 cup salted butter, room temperature
  • 12 oz. cream cheese, room temperature
  • 2 lbs. powdered sugar
  • 1 tsp vanilla extract
  • 1 Tbsp evaporated milk (omit if you plan on piping decorations)
  • 1/4 tsp salt
  • 1 cup toasted chopped pecans
  • 1/2 cup toasted coconut

Instructions

  1. Cream Base: In a large bowl, beat the room-temperature butter and cream cheese together until completely smooth and no lumps remain.
  2. Add Sugar: Gradually mix in the powdered sugar, about 1/2 cup at a time, on low speed.
  3. Incorporate Liquids: After you have added about 2 cups of the sugar, stir in the vanilla extract, salt, and evaporated milk.
  4. Finish Sugar: Continue adding the remaining powdered sugar until it is all incorporated.
  5. Whip: Turn your mixer to high and whip the frosting for 1 minute. This adds air and makes the frosting beautifully fluffy.
  6. Red Velvet Frosting: Fold in the toasted pecans and toasted coconut by hand.
  7. Banana Bread & Carrot Cake Frosting: This icing is perfect for carrot cake.
  8. Italian Cream Frosting: Add 1/2 cup of toasted coconut and 1/2 cup chopped toasted pecans to the icing.

Notes

Tammy's Tip: Toasting your pecans and coconut for just a few minutes in a dry skillet or oven before adding them to the icing makes a world of difference in the depth of flavor!

Nutrition Facts

Calories

464

Fat

14 g

Sat. Fat

5 g

Carbs

85 g

Fiber

4 g

Net carbs

81 g

Sugar

62 g

Protein

6 g

Sodium

315 mg

Cholesterol

13 mg