Purple Heirloom Carrot Cake
Cream Cheese Frosting
ingredients
250g cream cheese (very soft)
90g unsalted butter (very soft) (or substitute melted white chocolate)
175g icing sugar
10g sour cream (or substitute lemon curd if desired)
1tsp vanilla
zest of 1/2 a lemon
mixing
Beat butter and cream cheese until very smooth, beat in icing sugar; beat about 4 minutes. Beat in sour cream, vanilla and lemon zest.
If using white chocolate in place of the butter, beat the cream cheese on its own and mix the chocolate in after adding the icing sugar.
If using lemon curd, you can beat it in or swirl it through right at the end.