The Story Behind This Carrot Cake Frosting (Minus the Cream Cheese)
Have you ever found yourself halfway through a carrot cake recipe and, whoops, you realize there’s not a scrap of cream cheese lurking in your fridge? Friends, that happened to me last Easter—Aunt Shirley looked at my empty bowl, then at me, and said, “Buttercream, love. It’s what your grandmother would’ve done.” (She was right, and I owed her one for saving dessert.) So, now it’s my go-to frosting for carrot cake when cream cheese is missing-in-action. And you know what? I think I honestly like it better. There’s a kind of old-school sweetness to it; besides, not everyone is aboard the tangy cheese train.
Anyway—enough rambling. Let’s get into it before I start talking your ear off about my childhood birthdays with lopsided carrot cakes and the day my cat ate half the leftover frosting (don’t worry, she was fine; just had a sugar rush).
Why You’ll Want to Make This Again (Trust Me!)
I make this frosting whenever I’ve forgotten, run out of, or—let’s admit it—just don’t feel like buying more cream cheese at the shops (again). My kids are diehard fans of this stuff. They claim it’s “like vanilla ice cream on cake” (probably because I use a generous hand with the vanilla). Plus, there’s no worrying if it’s too soft or lumpy (been there), and nobody at my table complains about it being “too cheesy.” Well, there was one time it was a bit too sweet—oops—but a squeeze of lemon sorted that out.
Best part? You don’t need anything fancy, and you can whip it up in, I don’t know, five minutes flat if you’re fastish, or ten if you’re easily distracted by pets, podcasts, or little ones with sticky fingers.
What You’ll Need (Plus a Few Handy Substitutions)
- 1 cup (225g) unsalted butter, softened (I’ve used salted butter in a pinch; just skip the added salt—grandma would frown but nobody notices, honestly)
- 3-4 cups (360-480g) powdered sugar, sifted (Start with 3, taste it, go from there. Sometimes I’m lazy and don’t sift. It’s fine.)
- 2 teaspoons vanilla extract (Or almond extract if you like—I’ve tried it once. It’s not for everyone.)
- 2-3 tablespoons milk or cream (Or, get this: orange juice. The citrus zing is actually really good.)
- Pinch of salt (Unless you used salted butter; then skip—or, don’t, I’m not your mum.)
- Optional: A squeeze of lemon juice for a bit of tang. Not needed, but I love it.
How To Make This Frosting, Step By Step (Sort Of)
- Start by beating that butter until it’s pale, fluffy, and gives you hope—about 2 minutes on medium speed. (I usually use my trusty old hand mixer. But honestly, a wooden spoon and some elbow grease rivals any fancy stand mixer if you work out frustrations from the day.)
- Add powdered sugar a cup at a time, mixing slowly at first. Otherwise: sugar cloud. If your kitchen ends up dusted top to toe, welcome to the club. I still find sugar on my tap sometimes.
- In goes the vanilla and a spoonful of milk/cream/or juice. Give it a whirl. Now, scrape down the sides (this is when I steal a teeny taste—quality control, obviously).
- Keep adding milk/cream a bit at a time. You’re looking for spreadable but not runny. If you go too far, just add more sugar (been there).
- Toss that pinch of salt in and, if you fancy, a drizzle of lemon juice. It cuts the sweetness. Pro tip I borrowed from a pastry chef on TV—or maybe it was a baking blog. Who knows.
- Give it a good mix until fluffy and smooth. Don’t fret if, halfway, it looks a bit curdled. It comes together with more mixing, promise.
And that’s it! If you want it pipeable, chill it for a bit. If you want it creamier, add another splash of cream. Don’t overthink it.
Stuff I Learned Along the Way (A.K.A Notes!)
- Once I tried to half the sugar to be “healthy”—didn’t taste, or frost, like frosting. Don’t recommend.
- If your icing is too thick, a tiny splash of warm water brings it round. Actually, I prefer milk, but water’s quicker.
- Don’t use melted butter. I made that mistake in a hurry. Puddle city. Start with room temp!
Also, if you forget to sift the sugar? It’s honestly rarely a disaster; a few tiny clumps add character, I say.
Silly Experiments and Variations (Not All Winners!)
- Orange zest in the frosting is magic with carrot cake—my youngest calls it “sunshine frosting.” (Adorable and true.)
- I tried adding in a bit of yogurt once. Too tangy. Made it weirdly gloopy, so I’d skip it unless you like excitement.
- Maple syrup instead of milk is tasty but it softens the frosting. Nice for drizzling, not so much for piping.
What To Do If You Don’t Have The ‘Right’ Equipment
If you don’t have a mixer—don’t panic! I’ve made this in a giant mug with just a fork (I mean, my wrist was sore after, but it works). Honestly, a bit of muscle and patience sorts it out. If you’re particularly chilled, make your helper do the stirring and call it a team-building exercise.
Storing Your Frosting… Though It Probably Won’t Last
Pop any leftovers (as if!) in an airtight tub in the fridge. Should last 3-4 days, but honestly, in my house it never makes it that long. Sometimes, I find a spoonful has vanished. Empty tub, guilty faces.
How I Serve This (And You Should Too… Or Not)
My favourite way is thick swirls over cooled carrot cake, sprinkled with toasted walnuts. We also sometimes do a layer in the middle (extra indulgence). Last Christmas, someone used this on cupcakes. I wasn’t convinced at first, but the grandkids approved.
Once we even sandwiched it between cookies—absolute chaos but mega delicious.
Things I Wish I’d Known (AKA Pro Tips)
- I once tried to frost a still-warm cake. Regretted it immediately: frosting slid everywhere. Patience is worth it. Wait for your cake to cool fully.
- If your butter isn’t soft enough, it’ll never get smooth—”microwave for ten seconds” is what I tell myself, and then sometimes end up melting it. On second thought, go slow.
- Taste as you go! Easy to add sweetness, impossible to take away (unless you embrace lemon like I do).
Your Burning Questions (And Some Real Answers)
Q: Can I make this dairy-free?
Sure thing—swap in dairy-free butter and a plant milk. I tried with oat milk once; a little extra sugar helped with texture.
Q: Will it crust up like bakery frosting?
Probably, if you use the higher end of the sugar range and skip the extra cream. But honestly, it’s softer, which I prefer.
Q: How long can I keep it out on the counter?
Ha! I wouldn’t risk more than a couple hours; the butter likes to get melty, especially British summers (all three days of them).
Q: Can I colour this with food dye?
Absolutely. It takes colour nicely—though once I overdid blue and wound up with frosting that looked a bit… smurf-ish. Eat with your eyes closed if that happens.
Q: Is this as good as cream cheese?
Well. You’ll be the judge of that! Truthfully, I like both for different reasons; some days you want tang, some days you want pure, old-fashioned sweetness.
And if you’ve stuck with me through all this ramble—thanks! Now, go bake, and save me a slice (or, at least, lick the spoon).
Ingredients
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar (confectioners’ sugar), sifted
- 2-3 tablespoons milk
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 1 tablespoon lemon juice (optional)
- 1/2 teaspoon ground cinnamon (optional)
Instructions
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1In a large mixing bowl, beat the softened butter with an electric mixer until creamy and light, about 2-3 minutes.
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2Gradually add the powdered sugar, 1 cup at a time, mixing on low speed and scraping down the sides as needed.
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3Add milk, vanilla extract, salt, lemon juice, and cinnamon. Beat on medium speed until the frosting is smooth and fluffy.
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4If the frosting is too thick, add more milk, a teaspoon at a time, until desired consistency is reached.
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5Frost cooled carrot cake as desired. Store any leftover frosting in an airtight container in the refrigerator.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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