A smooth, creamy cream cheese icing. Light, velvety and stable enough to hold beautiful swirls - perfect for finishing cakes, cupcakes and other bakes.
A smooth, creamy cream cheese icing. Light, velvety and stable enough to hold beautiful swirls - perfect for finishing cakes, cupcakes and other bakes.
This recipe uses more butter than cream cheese to give the icing extra stability and a silky texture, while still keeping the classic tangy cream cheese flavour everyone loves.
Ingredients
90g Cream cheese
140g Unsalted butter
250g Icing Mixture
Directions
Let the butter and cream cheese soften at room temp.
In a stand mixer with the paddle attachment, beat them together on medium speed for 30 seconds, then scrape down the bowl.
Beat for another 30 seconds until light and fluffy.
Add 250g icing mixture, one tablespoon at a time, mixing until smooth and silky.
Decorate your cake - spread, swirl, pipeā¦ make it yours!
