Cream Cheese Frosting {for Cakes & Bakes}
9 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 100 g Unsalted butter (See notes)
- 100 g Icing sugar (powdered sugar)
- 200 g Full fat cream cheese (See notes)
- 1 tsp Vanilla extract (See notes)
Method
- 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.