Cream Cheese Frosting
Now, I don’t know about everyone else but I find butter cream frosting far too sickly and sweet, which may seems crazy as normally I have a very sweet tooth, but I just feel that it takes too much attention away from the cake underneath.....so I began the search for an alternative and so far this is the best cream cheese frosting I’ve found, not too sweet and not too ‘cheesy’..It’s just right!
Makes enough to frost 12 cupcakes.
300g icing sugar, sifted
50g unsalted butter at room temperature
125g full fat cream cheese, cold
1. Beat the icing sugar and butter together in a freestanding mixer until the mixture comes together and is well mixed – it won’t make a paste but will kind of be crumbly (like when you’re rubbing butter into flour to make a sponge).
2. Add the cream cheese in one go and beat until incorporated.
3. Mix on a high speed for at least 5 mins until light and fluffy......however keep an eye on it, if you overbeat it will become runny and there will be no way to rescue it!
Items frosted with cream cheese should be kept in the fridge if not being eaten straight-away, if you don’t like cold cake just make sure you take your yummy goodies out of the fridge a couple of hours before you want them. Also, you can keep any unused frosting on the fridge for up to 3 days.