Cream Cheese Frosting
Servings: 525 g
Sweet and tangy this velvety cream cheese frosting is easy to make and perfect for topping your muffins and ideal for decorating cakes. Its dreamy cloud like texture will melt in your mouth!
INGREDIENTS LIST
- 150 g full-fat cream cheese (softened to room temperature)
- 150 g unsalted butter (softened to room temperature)
- a pinch of fine sea salt
- 300-375 g icing sugar (sifted)
- 1 pod of vanilla or ¼ tsp pure vanilla paste
- 1 tbsp cornflour (cornstarch) (optional)
Preparation
- In a large mixing bowl, beat the cream cheese, salt and butter until well combined and smooth. Alternatively use an electric mixer, either hand-held or standing to make it easier.
- Sift in about half of the icing sugar and mix until well combined and smooth. Then add the vanilla extract and mix until well combined.
- Add the remaining sugar until the desired consistency is achieved and it is well combined and silky smooth.
- It is now suitable to pipe onto cakes or muffins, it will firm up once chilled. Otherwise, keep in an airtight container and refrigerate for up to a week. Allow it to come to room temperature before using to frost baked goods.
- 8-10 cupcakes/muffins with a swirl on top or a two-tier 24cm (9.5″) cake. For a three-tier 20cm (8″) cake, I recommend doubling the recipe. Total recipe makes: 525g.
