Cream Cheese Frosting Recipe
This recipe is perfect for Red Velvet Cake but would also be fabulous on all other cupcakes especially ones with a carrot cake twist!
This recipe creates a firm mix that is great to pipe with. If you find the mix is too firm you can let it down with a very small dash of milk. Alternatively if it’s not firm enough simply add a little more icing sugar! Our cream cheese recipe is simple and will only take 10 minutes to whip together.
150g Cream Cheese
30g of Non Salted Butter
350g of Sifted Icing Sugar
1tsp of Lemon Juice
This parts so easy! Mix the cream cheese and butter well together until fully blended, sift your icing sugar on to the buttercream mix and whisk well. Finally add in your lemon juice and mix again, this is quite a heavy mix but it tastes soooo good!
Add a little extra icing sugar if needed and then refrigerate while your cakes are cooling, this will help when piping, especially if you have hot hands like me!
After the cakes have cooled 30mins to an hour, get your Cream Cheese Frosting out the fridge, dish generously in to a piping bag with a nozzle and swirl away on your tasty, now even tastier Cupcakes.
If you need some toppers to finish them off why not see some of our other tutorials.
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