Easy cream cheese frosting
Cream cheese frosting is one of my favourites – it’s wonderfully smooth and rich without being too sweet. My easy cream cheese frosting works beautifully with carrot cakes, banana cakes, red velvet – pretty much anything. Best of all, my recipe is easy and foolproof – it hasn’t let me down yet!
To cover and fill a medium (2 layer 8″) cake or to frost 20 ish cupcakes, you will need:
- 450g icing sugar
- 2 tbsp milk
- 75g soft butter
- 180g cream cheese
- First of all, beat the butter on its own in the bowl until it’s very soft. Add the icing sugar with the milk and beat on medium until it starts to come together.
- Add in the cream cheese and beat on medium for until it’s smooth. Scrape down the sides of the bowl.
- Turn the speed up a bit (but not all the way) and beat for 3 mins at least – you want it to be lovely and fluffy! Don’t beat on too high a speed or it will lose its body and go slack.
- Spoon onto a cold cake and spread with a palette knife, or pop it in a piping bag and pipe onto cupcakes. It will last up to a week in the fridge in an airtight container or you can freeze it for up to two months.
Enjoy!
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