Cream cheese frosting (UK fool-proof recipe)
This Cream Cheese Frosting recipe is thick, creamy and silky smooth. It's ideal for coating cakes, piping on top of cupcakes or spreading on top of brownies!
Ingredients
- 250 g unsalted butter room temperature
- 500 g icing sugar
- Pinch of salt
- 250 g Full-fat Philadelphia Cream Cheese use cold from the fridge
Instructions
- Cut the unsalted butter into chunks and put it in a large mixing bowl. Beat with an electric whisk or stand mixer fitted with a paddle attachment on a medium-high speed for 1-2 minutes until super soft, fluffy and pale in colour.
- Sift half of the icing sugar into the bowl. Use a wooden spoon or spatula to gently mix the butter and icing sugar together first for 30 seconds (this will help stop the icing sugar from going everywhere when using the electric mixer). Now turn the electric mixer on a medium-high speed and beat together until smooth and fluffy.
- Sift the remaining icing sugar into the bowl and add the salt. Repeat the same step as above, using a wooden spoon or spatular to first mix the butter and icing sugar together, then the electric mixer to beat together until you have a smooth mixture.
- Take the cream cheese out of the fridge and add it to the bowl. Gently fold the cream cheese into the mixture until smooth and just combined. Be careful not to over-mix at this stage.
- Use straightaway to decorate your bakes or cover with clingfilm and store the cream cheese frosting in the fridge for 1-2 days.
Tried this recipe?Let us know how it was!