- 8 oz Cream Cheese (room temp)
- 8 oz Unsalted Butter (room temp)
- 1 lb Powdered Sugar
- 1 Tbsp Vanilla Bean Paste
- 1 Tbsp Molasses
Mix the cream cheese and butter together with the paddle attachment for a stand mixer or with a hand mixer until smooth and creamy. Add the powdered sugar and mix slowly at first until it is all incorporated and smooth. Add vanilla bean paste and molasses and mix until incorporated.
Yield: Enough to fill and ice a double layer 9” round cake.
Place one layer of cake – bottom down onto cake plate or board that has a tiny bit of icing spread on it to hold the cake in pace. Ice the top of that cake with a thin layer of icing. Put the next layer on – bottom up this time. Press the cake top to settle the cakes together. Ice the top first and then the sides. Smooth. Add chopped nuts to the side or top as a garnish if desired. This cake should be stored in the fridge and can be stored for up to 5 days. Bring it to room temperature to serve. Enjoy!
This is a basic cream cheese icing – but the addition of even this little amount of molasses gives it a lot of flavor. You could use maple syrup instead of the molasses for another good flavor combination with this cake.