Chef Johns Cream Cheese Frosting Recipes

CHEF JOHN'S CARROT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place flour in a bowl. Add salt, baking soda, and baking powder. Sprinkle in ground ginger and cinnamon. Whisk thoroughly until combined. Set aside.
• Add sugar to a separate bowl. Whisk in eggs until mixture is smooth and pale yellow, 2 to 3 minutes.
• Heat butter and coconut oil in a saucepan over low heat until just melted but not too hot. Whisk into the bowl with the eggs and sugar until well combined. Add carrots, crushed pineapple, pecans, and walnuts. Stir well.
• Stir flour mixture into the carrot mixture until no dry spots remain. Pour batter into a greased 9x13-inch baking pan. Tap the pan against your counter to let any big air bubbles rise to the surface.
• Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely before frosting, at least 40 minutes.
• Beat cream cheese, butter, and vanilla extract together using an electric mixer until light and fluffy. Gradually beat in the confectioners' sugar to form a smooth frosting. Spread evenly over the cooled cake. Chill completely before slicing.

CHEF JOHN'S CREAM CHEESE FROSTING

Steps:

• Place butter, cream cheese, vanilla extract, and lemon juice into the work bowl of a large stand mixer fitted with whisk attachment; beat mixture on medium speed until smooth.
• Scrape down the attachment and sides of bowl; add confectioners' sugar to butter mixture. Mix at low speed until confectioners' sugar begins to incorporate into butter mixture. Raise mixer speed to high and beat until frosting is light and fluffy, scraping sides occasionally, about 3 minutes. Frosting will set up and become firmer when refrigerated.

CREAM CHEESE FROSTING

Steps:

• In a large bowl, cream butter and cream cheese until smooth.
• Add in vanilla extract and salt, beating to combine.
• Gradually add powdered sugar, a couple of cups at a time, mixing in between each addition. Beat until light and fluffy.
• Frost cupcakes or cake with frosting or store in refrigerator for up to a week in a covered container.

CHEF JOHN'S CREAM CHEESE FROSTING

Steps:

• Place butter, cream cheese, vanilla extract, and lemon juice into the work bowl of a large stand mixer fitted with whisk attachment; beat mixture on medium speed until smooth.
• Scrape down the attachment and sides of bowl; add confectioners' sugar to butter mixture. Mix at low speed until confectioners' sugar begins to incorporate into butter mixture. Raise mixer speed to high and beat until frosting is light and fluffy, scraping sides occasionally, about 3 minutes. Frosting will set up and become firmer when refrigerated.

CHEF JOHN'S CREAM CHEESE FROSTING

Steps:

• Place butter, cream cheese, vanilla extract, and lemon juice into the work bowl of a large stand mixer fitted with whisk attachment; beat mixture on medium speed until smooth.
• Scrape down the attachment and sides of bowl; add confectioners' sugar to butter mixture. Mix at low speed until confectioners' sugar begins to incorporate into butter mixture. Raise mixer speed to high and beat until frosting is light and fluffy, scraping sides occasionally, about 3 minutes. Frosting will set up and become firmer when refrigerated.