cream cheese icing for carrot cake

[peridito]

I've used this
Cream cheese icing
225g cream cheese
110g margarine, softened
450g icing sugar
120g chopped walnuts
1 teaspoon vanilla extract

to make filling and icing .I used butter instead of marg .Was that a mistake ?It does seem very sloppy .

Also ,while we're at it - not having an electric mixer I beat the sugar and butter with a wooden spoon .So less danger of overbeating .

I'm sure I read that it goes runny if you over beat it but if you carry on it will go thicker again. I wonder why we can't get "proper" cream cheese any more.

Hi all! I consider my self a cream cheese icing aficionado, I put it on everything!
A few of you had issues with the margarine/butter conversion.

100 grams = 6.75 tablespoons (or 6 and 3/4th of a tablespoon)

I round up to 7 tbs. To make it easier, then cut my butter into 3 sections, put in a bowl and microwave:
Power Level 3 for 2 Minutes

Philly Cream Cheese 2.boxes, cut each bar in half (so 4 pieces) and microwave:
Power Level 3 for 2 Minutes

Use 1 box of Conventional Powdered Sugar

I love Vanilla Extract!
I use 1 tablespoon (Recipe calls for 1 teaspoon)

Hand Mixer it up for 2 Minutes
Cover with Foil and Refridgerate for a minimum of 1 Hour.

Save Extra Icing Tupperware Container .. it’s nice to have extra’s on hand!

I Hope this helps ya’ll in the States (like me) 🙋🏼‍♀️🙋🏽‍♀️ 🙋🏼‍♀️🙋🏻‍♀️ :D *lol

Best,
J E S S