250 grams Cream Cheese
100 grams butter
2 cups Icing Sugar (Confectioners sugar, powdered sugar)
In a mixer, blend together the cream cheese and butter until smooth and creamy. Add the Icing sugar gradually and continue mixing until well blended.
This frosting is great on a variety of cakes. Add vanilla essence or paste for a vanilla flavour on cupcakes. Or for a zingy frosting for carrot cake, try adding a squeeze of lemon juice and a tsp of grated lemon zest. You could also add a 1/4 to 1/2 cup of cocoa to the icing sugar before sifting for a chocolate frosting.
Enjoy!
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yum
check out my food blog and tell me what you think:
http://thegodscake.wordpress.com
Michael
Hi Michael,
I checked out your blog and I like! Mind you, it’s food… and that will always get my attention. 🙂 Looking forward to reading more of it.
Thanks for this. I have just made this frosting for my carrot cake and it is gorgeous.
Hi Kate,
I just wanted to let you know that I used your cream cheese frosting recipe and linked to your blog.
http://sleepinghorse.wordpress.com/2011/10/24/day-345-the-ultimate-gluten-free-carrot-cake/
And I have just realised you are from Hamilton. Nice blog.
This was the easiest yummiest frosting I’ve ever made. I added cocoa as my kids aren’t cream cheese fans but they loved it! and heaps left over – I hope it freezes ok as thats where the excess ended up!
Did it freeze ok Venice. .?
Thank you for saving my Cream Cheese Icing. I went online and got a recipe from another site – it was terrible. It had the same quantities for Cream Cheese & butter, but only said to use 1 tea spoon of icing sugar. Thank goodness I’ve added the 2 cups instead… what a difference. Cheers!
One teaspoon wouldn’t do much! Needs to be sweet 🙂
Glad it all turned out ok.
Merry Christmas!
I’m a new Baker and tried your cream cheese frosting for the first time. It made me feel like an expert Baker. So simple to follow and make. Everybody loved it! Thanks. Look forward to learning more delicious Tips from you.