In medium speed, beat the softened cream cheese and butter for 5 minutes. Add the sugar 1 cup at a time and beat well each addition in low speed. After all the sugar in, increase the speed to medium again and beat it until smooth and fluffy. Makes about 2 1/2 cups
Decorator's Note: Use this icing on carrot cake, lemon poppy cake, lemon cake (put lemon zest in the frosting), spice cake, zuchini cake, pastry filling, banana cake, even some people love this frosting in their chocolate cake.If you omit the lemon flavor on the lemon poppy cake, add raspberry in to the frosting as the filling.
To ice the cake using this icing, skim coat, put in the cooler for about 1 hour then ice the cake. That way you will have nice and smooth result.
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