Cream Cheese Frosting
I’ve come up with a technique and a recipe that’s really easy to remember. I like to call it "1-Two-3". It's very simple - the recipe contains 3 main ingredients, along with 3 main approaches to remember. It's called 1-Two-3 as the main ingredients go by portion of "one to two" and "one to more than three". Are you with me?
Servings 16 cupcakes
Calories 139kcal
Ingredients
- 100 g Softened butter
- 200 g Cream Cheese
- 333 g Icing Sugar
- 1 tsp Vanilla Extract
Instructions
- Use softened to touch butter and cream cheese, not room temperature (BIG DIFF). If you are using cream cheese spread, just take it out from the fridge later than the butter.Whip the butter first until creamy, then only add the cream cheese until smooth.Add the icing sugar by portions, around 1 cup each interval.
- Using an electric mixer, beat the butter on medium speed until creamy. Add the cream cheese and continue beating until completely smooth.
- On low speed, beat the icing sugar by portions, adding around 3 tablespoon each time. Then, add the vanilla extract and beat on medium speed until completely smooth, 2-3 minutes.
Notes
- Please use full fat everything, no skim or semi-fat whatever
- If you are adding other liquid such as milk or lemon, add them at the end and only in very small portions. Better yet to replace them with solids, e.g. lemon zest
- If you're working in warmer climate, spoon the frosting into a piping bag and leave to chill in the fridge before piping