Cream Cheese Frosting
This wonderful cream cheese frosting is very rich. Once made, cream cheese icing needs to be refrigerated and keeps for 4-5 days.
This cupcake frosting is a perfect partner for just about any cupcake recipe. You can play around with the quantities of butter and cream cheese to achieve a unique flavor.
I would recommend serving this frosting with red velvet, banana, or carrot cupcakes. I also think this frosting is the perfect topping for a gingerbread cupcake.
If you add a little extra confectioners sugar the frosting will become a little stiffer and this makes it perfect for piping decorations onto cupcakes.
Another suggestion is to replace lemon rind with 2 tblspns honey for a sweeter taster.
| Prep Time | Cooking Time | Servings | Difficulty |
|---|---|---|---|
| 5 minutes | N/A | 24 | Easy |
Ingredients:
- 80g cream cheese
- 60g soft butter
- 2 cups confectioners (icing) sugar
- 1tspn lemon rind
Method:
Beat cheese, butter and lemon rind in small bowl with electric mixer until light and fluffy.Gradually beat in sifted icing sugar and beat until smooth.
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