Magnolia Bakery’s Hummingbird Cake Recipe
MAKES ONE 3-LAYER 9-INCH CAKE
Cream Cheese Icing
- 1 pound (two 8-ounce packages) cream cheese, softened and cut into small pieces
- 6 tablespoons unsalted butter, softened and cut into small pieces
- 11/2 teaspoons vanilla extract
- 5 cups sifted confectioners’ sugar
In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes. Add the vanilla and beat well. Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy. Cover and refrigerate icing for 2 to 3 hours, but no longer, to thicken before using.