CREAM CHEESE FROSTING
Guys this is, hands down my favourite frosting. The best thing about it is that it’s not as sweet as you’d think, because the slight tanginess from the cream cheese helps to break the sweetness. The adition of milk powder in this recipe helps make this frosting really creamy and stiff enough to pipe! No melty frosting here...
If you're after a frosting that's a little more firm and perfect for making buttercream roses or for Russian piping tip decorations, then try out my American buttercream frosting!
INGREDIENTS
Makes 1 batch frosting / Enough for 20 cupcakes
Frosting
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250g (1 cup) full-fat cream cheese blocks (not spreadable), chilled
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250g (/1 cup) unsalted butter, softened
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350g (/2 oz) icing (confectioners’) sugar
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150g (1 ½ cups) powdered milk (skim or full-fat)
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2 tsp vanilla extract or vanilla bean paste
Method
Frosting
Place the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment. Alternatively, you can use a hand mixer. Mix on low speed to begin with, to help break up the cream cheese a little, then increase the speed to high for a couple of minutes to help combine the cream cheese and butter.
After a couple of minutes, stop your mixer and scrape down the side of the bowl with a spatula. Add the icing sugar, powdered milk and vanilla. Mix on low speed until the dry ingredients are fully incorporated, then bring the speed back up to high. Continue beating on high speed until your frosting is fluffy and turns pale in colour.
NOTES
It’s important to always mix this frosting on high speed. The only time you mix it on low speed is after you’ve added the dry ingredients. Mixing on high speed helps to aerate the frosting, giving it volume and making it easier to pipe.
For chocolate-flavoured frosting, add 40 g (4 tbsp) sifted unsweetened cocoa powder with the icing sugar.
TOOLS YOU'LL NEED
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Mixing bowls
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Measuring cups
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Measuring spoons
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Stand mixer
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Electric hand mixer (if you don't have a stand mixer)
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Paddle attachment
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Spatula
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Sieve