Carrot cake cream cheese topping recipe?

cake topping 4oz(100g) philadelphia cheese


4oz : icing sugar


zest of half a lemon


is it just the topping u want?Carrot cake cream cheese topping recipe?
1 x 250g tub of Mascarpone


1 x 200g tub of Fromage Frais (8 per cent fat)


1 heaped tablespoonful of Brown (or white) Caster Sugar


1 heaped teaspoonful of ground Cinnamon (optional)


If you do NOT have a nut allergy, chopped Walnuts or Pecans for sprinkling





Mix together the cheeses, sugar and cinnamon, spread onto the top of the cake and sprinkle with the nuts.





Couldn't be easier, and delicious too. Not too sweet.Carrot cake cream cheese topping recipe?
betty crocker or dunkin hines. easy and yummy!
i use one brick of cream cheese (8 oz), tsp of vanilla,3 tbsp. of butter or margarine, 3 tbsp of milk, and , one pound of confectioners sugar, beat or whip until spreadable.
8 ounces cream cheese


4 tablespoons butter


2 1/2 cups icing sugar


2 teaspoons vanilla





Soften cheese and butter.


Beat well.


Add sugar and vanilla.


Beat again.


Spread on cooled cake.
Cream Cheese Frosting





Ingredients


Makes enough for one 9-inch, three-layer cake





* 16 ounces cream cheese, room temperature


* 2 teaspoons pure vanilla extract


* 2 sticks (16 tablespoons) unsalted butter, cut into small pieces and brought to room temperature


* 2 pounds confectioners' sugar, sifted





Directions





1. Beat cream cheese and vanilla with a mixer on medium speed until creamy. Gradually add butter, beating until incorporated after each addition.


2. Reduce speed to low. Gradually add confectioners' sugar, and beat until fluffy and smooth. Frosting can be refrigerated in an airtight container for up to 2 days; bring to room temperature and stir well before using.
8 oz cream cheese (the rectangular size for about $2)


1 stick margarine (butter doesn't cream right)


1 Tablespoon of Vanilla Extract


approx 1 lb powdered sugar (must be powdered!)





1. Soften cream cheese and margarine to room temp (leave it on the counter for an hour- don't microwave, it will melt it too much!)


2. With hand held electric mixer cream together cream cheese, margarine and vanilla - it will all mix together nicely


3. Slowly add sugar at about 1/2 cup at a time while mixing on low - after it starts looking like frosting (though it will be too soft to use yet) taste and decide if you want more sugar.


4. Slowly move the mixer up to higher speeds while making sure you are getting into all edges/bottom of bowl you are mixing in, it will get fluffier and be better overall


5. cover and refrigerate for at least an hour before using (cover only because you don't want any crumbs or junk from anything else from the fridge getting in there!)


6. Enjoy! (its really good just off your finger!)
You can buy it already made in the cake %26amp; icing isle in any grocery store.