Cream cheese’s gaminess and gumminess make it a rather odd base for a frosting. Even so, that flavor has become the classic accompaniment to an American carrot cake, and who am I to argue? I just prefer mine cut with butter, that’s all. Is that so wrong? Combine these ingredients in a mixer fitted with a whip:
12 ounces cream cheese
8 ounces soft butter
8 ounces powdered sugar
½ teaspoon vanilla extract
Whip on medium-high speed until smooth. Depending on the temperature of the butter, this frosting can get little lumps in it. Persist in whipping the frosting until they’re gone. Alternately, prepare it in a food processor for a perfectly smooth consistency.