Wednesday, 17 October 2012

Perfect Cream Cheese Frosting

This easy and irresistible Cream Cheese Frosting is the perfect topper for everything from carrot cake to red velvet. It not only tastes delicious but is perfect for piping and decorating your cakes or just dolloping on. Depending on the weather in your area you can always add a little more sifted icing sugar to stiffen it up if necessary.

Enjoy xxx

Cream Cheese Frosting




300 g Icing sugar, sifted
50 g Unsalted butter, room temp
125 g Cream Cheese, slightly softened


  1. In a food processor or electric mixer, beat the icing sugar and butter until it has a sandy texture.
  2. Dice the cream cheese into smaller cubes then add to the mix one-by-one, beating until completely combined. Do not worry if the mixture seems too thick halfway through; it will thin itself out as more and more cream cheese is added.
  3. On medium-high speed, continue beating the frosting until it becomes light and fluffy. This takes around five minutes.
  4. Now turn your mixer down to low and beat for 1 minute, this extra step knocks any air out of the frosting which is essential if  you are using this frosting for piping.
Depending on your preferences you can add to this recipe by incorporating vanilla essence at step 2 or some finely grated lemon or orange rind to match the flavours of your cake.

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