BUTTERED WALNUT CREAM CHEESE FROSTING
This is an old recipe from my MawMaw and it is just wonderful! Can't have a carrot cake or pumpkin bread without it!! It is so buttery and just dang darn-it good :) You can replace the walnuts with your choice of nuts or leave them out to make Butter Cream Cheese Frosting (Icing)
Provided by Gina Davis @GMarie65
Categories Cakes
Number Of Ingredients 5
Steps:
- This is the perfect Carrot Cake icing. I only use this one on my MawMaw Goodman's Carrot Cake (recipe posted)
- Let cream cheese and butter get to room temperature
- Cream butter and cream cheese together until fluffy
- Add vanilla and beat in good
- Add confectioners sugar 2 cups at a time beating between each addition
- If frosting is a good thick fluffy after 8 cups finish with next step. If it is to thin keep adding confectioners sugar 2 cups at a time. I have used up to 14 cups to get it thick enough :)
- Add walnuts and fold into frosting
- let set at room temperature until ready to use or refrigerate for up to 7 days. If you refrigerate let frosting come to room temperature before frosting cakes.
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