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Next, add the powdered sugar, vanilla and salt and mix it in on low speed. Once combined, beat on medium-high speed for 1-2 minutes until fluffy, scraping the sides of the bowl with a rubber spatula as needed. If the frosting is too thick, add a bit of heavy cream or milk to reach the perfect consistency. If it is too thin, add a little more.

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Combine the cream cheese and butter on medium speed, just until blended, in the bowl of a stand mixer fitted with the paddle attachment. Stop and scrape down the sides of the bowl. Add the vanilla and salt and beat until combined. With the speed on low, add the powdered sugar in 4 batches, beating until smooth between each addition.

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Top with the second cake layer, and frost the outer layer of the cake with a crumb coating. Place the cake in the fridge to chill for 30 minutes. Finish frosting the cake with an offset spatula with the remaining cream cheese frosting until covered. Serve immediately, or put back in the fridge until ready to serve.

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INSTRUCTIONS. In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition. Place the frosting in the refrigerator for 5 to 10 minutes before using.

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Carrot Cake. Heat oven to 350ºF. Butter and flour a 9-by-3-inch round cake pan. Line the bottom with parchment paper. Set aside. Put the carrots in a large mixing bowl and set aside. Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds.

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Set a rack in the middle of the oven and heat to 325ºF. Spray 2 (9-inch) round pans with nonstick spray, line the bottom of the pan with a parchment paper round, spray the parchment with nonstick spray, and set aside. Whisk the flours, cocoa, baking soda, and salt together in a bowl and set aside. Whisk the buttermilk, food coloring, vinegar.

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Add 2 inches of water to the pot and bring to a bare simmer, not over 190°F. Whisk the eggs, egg whites, sugar, and corn syrup together in your stand mixer's work bowl. Place the bowl in the water, atop the folded towel, and continue whisking until the sugar dissolves and the mixture reaches 160°F — 5 to 7 minutes.

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Turn mixer off and add remaining powdered sugar, so you are adding up to 3 ½ cups and heavy cream beat for an additional 3-4 minutes. If you desire a thicker frosting add the remaining powdered sugar. Use immediately or store in the fridge for up to a week. To thaw frosting let sit at room temperature for 20 minutes.

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TOTAL TIME: 15minutesminutes. Yield: 2cups. Procedure. Cream the butter and shortening in a stand mixer fitted with the paddle attachment on high until light and fluffy, 3 to 4 minutes. Add the egg and beat until well combined, approximately 1 minute. Turn off the mixer and add 1/2 cup of the sugar. Mix on low until combined.

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Directions. Combine the cream cheese and butter on medium speed, just until blended, in the bowl of a stand mixer fitted with the paddle attachment. Stop and scrape down the sides of the bowl. Add.

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Butter: Unsalted butter + added salt is my preference, but you can use salted butter and omit the salt in the recipe. Cream Cheese: Be sure to use full-fat block-style cream cheese and now low-fat or spreadable cream cheese. Either of the latter will contribute to a runny frosting. Yield: This frosting recipe makes enough to frost 24 cupcakes, fill and frost an 8″ or 9″ cake, or generously.

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Beat the butter: Place the butter in a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until light and smooth, about 1 minute. Add the cream cheese: Add the cream cheese and beat on medium speed until homogenous and light, about 3 minutes.

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Place the butter and shortening in the work bowl of your favorite stand mixer and sift in the sugar. Install the paddle attachment and beat the mixture on low to incorporate. Add the vanilla and salt and increase the speed to medium. Continue to beat until light and airy — 5 to 6 minutes. Scrape down the sides and bottom of the bowl as needed.

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Add the egg and beat until well combined, approximately 1 minute. Turn off the mixer and add 1/2 cup of the sugar. Mix on low until combined. Stop to scrape down the sides of the bowl. Repeat.

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Whisk the flours, cocoa, baking soda, and salt together in a bowl and set aside. Whisk the buttermilk, food coloring, vinegar, and vanilla together in a small bowl and set aside. Combine the brown sugar and butter in the bowl of a stand mixer with the paddle attachment and cream on medium speed until lightened in color, 2 minutes.