Cream Cheese Frosting {for Cakes & Bakes}
This is the ULTIMATE recipe for Cream Cheese Frosting to top our favourite cakes and bakes with. It’s delicious, it’s simple, and it works every time!Credit: BBC Good Food Guide
Servings: 9
Ingredients
- 100 g Unsalted butter See notes
- 100 g Icing sugar
- 200 g Full fat cream cheese See notes
- 1 tsp Vanilla extract See notes
Instructions
- Put the butter and icing sugar in a large bowl and beat with an electric mixer for 3-5 minutes until it is light and fluffy and has become paler in colour. (At this point it can look like the mixture has gone grainy, but keep the faith it will come together as you keep mixing).
- Open your cream cheese, drain off any watery liquid floating on top, add the cream cheese to the bowl along with the vanilla extract.
- Fold this in carefully, by hand using a wooden spoon ideally.
- Mix just until there are no lumps of cream cheese left - if you over-mix your icing will become watery.
Notes
Cream cheese: Make sure you use COLD cream cheese. Don’t bring it out of the fridge until you are ready to use it. Also make sure it’s full fat, otherwise it might not whip to the right consistency.
Butter: Use ROOM TEMPERATURE butter from a hard block. It should be soft enough to scoop easily, but not too runny.
Vanilla: Use vanilla extract, NOT essence. I use something similar to this vanilla extract.
Whisk: Preferably use an electric whisk, but if you don’t have one, you can do this by hand. It will just take longer.
Nutrition
Calories: 202kcal | Carbohydrates: 12g | Protein: 1g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 46mg | Sodium: 71mg | Potassium: 33mg | Sugar: 12g | Vitamin A: 576IU | Calcium: 24mg | Iron: 0.03mg