THE ULTIMATE CREAM CHEESE FROSTING FOR ALL CAKES!
When you are walking down the aisle at the supermarket next time, I don’t want any of these pre-packaged icing/frosting going into your basket. This cream cheese frosting is not quite as quick as taking off the lid, but it is rich, indulgent and can be customised to any flavour you are looking for.
As I have mentioned before, I am quite ‘plain Jane’ and a big fan of vanilla, but if you are wanting to add a tablespoon of cocoa or peanut butter, or some other extract or essence in place of vanilla, then go wild and let your creative juices flow!
This is the frosting I use as a base for all of the cakes I bake and I love the fact that it is whipped up in a matter of minutes. I know that it isn’t exactly a frosting for the health-conscious out there, but if you are having cake… then why not push the boat out and be a little gluttonous from time to time. This will make more than enough for a sandwich cake, but better to have too much than not enough.
Cream Cheese Frosting
Equipment
- kitchen machine, electric whisk or manual whisk
Ingredients
- 150 g butter
- 200 g cream cheese
- 250 g marscapone cheese
- 400 g icing sugar (powdered sugar)
- 1 tbsp cornflour add another tbsp if you need it thicker
- 1 tbsp vanilla bean paste/extract or what flavouring you would like/need
Instructions
- Please make sure that the butter is really soft before starting this recipe
- Place the butter into a large bowl and whisk using either a manual whisk, an electric whisk or even a kitchen machine to initially make the butter lighter and easier to incorporate with the other ingredients (so you don’t end up with lumps of butter in the end result).
- Add the mascarpone and the cream cheese and flavouring to the butter and whisk again until all the ingredients are fully mixed together.
- Sift the icing sugar and cornflour into a large bowl with the other ingredients and gradually whisk everything together so that the mix is ready to be used.
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