Cream cheese frosting | Kukskitchen

Cream cheese frosting is a great way to accentuate the flavours of your cakes especially carrot cake. This recipe is not as sweet as a regular butter cream frosting and is ideal to frost heavy fruity cakes. The frosting glides easily in a piping bag ideal for doing ribbons or other patterns.



A few things before we start:

• This recipe creates a mild sugary frosting ideal for icing a sweet heavy cake like carrot cake. If you like your frosting to be sweeter add half or one more cup of icing sugar to the mix.
• It stays good in refrigerated for a month.

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Cream cheese frosting

To frost 20 cupcakes or one 20cm cake.

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Ingredients:

Cream cheese - 225g, room temperature
Unsalted butter - 8 tbsp, cut into pieces, room temperature
Icing  sugar - 1 cup
Vanilla extract - 1 tsp

Method:

• Place cream cheese in a mixing bowl. Using gentle movements, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in icing sugar, and continue beating until smooth. Add vanilla, and stir to combine.
• Now chill it in the freezer for 1/2 an hour, then take it to the mixer again. This will help incorporate in air, making it as fluffy as whipped cream.

Adapted from: Martha Stewart

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