Red Velvet Cake Inside

This cream cheese frosting is simple to make and is perfect on a carrot cake or a red velvet cake.

Ingredients:

• 1/2 cup (1 stick) butter, at room temperature
• 16 ounces (2 8-ounce packages) cream cheese, at room temperature
• 1 tsp pure vanilla extract
• 3 cups powdered sugar, sifted

Directions:

1. In the bowl of an electric mixer, cream the butter and cream cheese until light and fluffy, about 3 minutes, scraping down the sides of the bowl with a rubber spatula every minute.  Incorporate the vanilla.
2. Turn off the mixer and add the powdered sugar.  Turn mixer on low and blend until the powdered sugar has been incorporated, about 2 minutes, again scraping down the sides of the bowl with a rubber spatula.
3. Use the frosting right away or refrigerate, covered, until ready to use.  To use refrigerated frosting, bring to room temperature then stir thoroughly using a wooden spoon.

Yield: This frosting can cover a 2-tier, 9-inch cake or 24 cupcakes.