Cream Cheese Frosting for Cake Balls

Here is a classic cream cheese frosting for carrot cake balls or any other cake balls where you might like its tangy, sweet flavor. This makes a generous amount, as far as cake ball creation is concerned. You can easily halve the recipe when a half batch is called for.

Makes 1 3/4 cups

8 ounces full-fat cream cheese or Neufchâtel cheese, at room temperature, cut into pieces

3 tablespoons unsalted butter, at room temperature, cut into pieces

1 1/3 cups sifted confectioners’ sugar

In a large bowl with an electric mixer on medium-high speed, beat the cream cheese until smooth, about 2 minutes; you want to eliminate any lumps. Add the butter and beat on medium-high speed until very smooth, scraping down the bowl once or twice. Add half of the sugar, beating on low speed until absorbed, then beat in the remaining sugar and beat until smooth and creamy. The frosting is ready to use. It is best if used immediately, but it may be refrigerated in an airtight container for up to 4 days. (Bring to room temperature and rebeat before using.)