80 g softened cream cheese
40 g softened unsalted butter
1 tablespoon lemon juice
200 g icing sugar
Place all ingredients in a mixer and beat until smooth. If you like a bit more tang, add a small amount of finely grated lemon rind.
60 g cream cheese
20 g unsalted butter, softened
1 teaspoon grated orange rind
2 teaspoons orange juice
1 cup sifted icing sugar
Beat cream cheese, butter, orange rind and juice until light and fluffy – Much easier with electric mixer 🙂
Beat in icing sugar until smooth.
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.
230 grams (2 cups) Icing sugar (confectioners sugar, powdered sugar)
120 grams (1/2 cup) unsalted butter
1 tsp vanilla extract
2 tablespoons milk or cream
With an electric mixer, cream butter until smooth and well blended. Add the vanilla.
With mixer on low speed gradually beat in the sugar. Scrape down the side of the bowl.
Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little milk or sugar if required. Tint with a few drops of desired food colouring.
Spread in thick layer onto cupcakes, or use a piping bag. Embelish to your hearts desire.