Cream Cheese Frosting



500g Philadelphia cream cheese blocks (NOT the spreadable kind!! and make sure it's straight out of the fridge right before you're ready to use it)

500g softened/room temp, good quality unsalted butter

700g softened icing sugar (sifted)

2 tsp vanilla extract

1 1/2 cups milk powder (skim or full fat)


Frosts 24 cupcakes. Can be halved.


1/ Place your cream cheese into the bowl of a stand mixer. Using the paddle attachment mix it on low to begin with to help break the cheese up a little. Once it looks like its starting to smooth out, stop mixing, and scrape down the bowl with a spatula. (It’s important to scrape down your bowl each time you add another ingredient.) Add your softened butter and mix on high speed until it’s completely smooth.


2/ Next add your sifted icing sugar, milk powder and vanilla extract and mix on low to begin with, then once it’s mixed in put it up on high speed again until it gets fluffy and turns a pale white colour.




ALWAYS MIX ON HIGH SPEED! if you mix on low speed the frosting will begin to melt. Especialy on hot days. The only time you DON'T mix on high speed is when you've added the milk powder and icing sugar. Once that's mixed in enough into the butter and cream cheese mixture and you feel it's safe to turn up to high speed, do it. :0) Mixing on high speed allows


Can I replace the milk powder with milk? Please, please, please DON'T replace the milk powder with real liquid milk. The frosting will turn to a soup! The milk powder acts as a stabilizer and helps make the frosting pipe able, especialy on warm days. If you don't have any milk powder its best to leave it out :0)


HAND MIXER: This can be made using a hand mixer but you'll need to make it in two batches.

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