Basic cream cheese frosting

Basic cream cheese frosting

By
From
Cupcakes
Photographer
Georgia Glynn Smith

Ingredients

Quantity Ingredient
250g full-fat cream cheese, slightly softened
250g unsalted butter, softened
625g icing sugar, sifted

Method

  1. Place the cream cheese in a bowl and beat until smooth and creamy.
  2. Place the butter and a third of the sugar into a separate bowl and cream until very pale and fluffy. Add another third of the sugar and repeat. Add the remaining sugar and beat again, scraping the sides of the bowl to ensure no lumps remain. Add the cream cheese, a little at a time, and mix at a low speed until combined. Chill until firm enough to pipe.

Tip

  • When adding a liquid to taste, add only a little bit at a time to make sure that the frosting doesn’t become too runny.

Variations

  • Vanilla: Add half the seeds of a vanilla pod or 1½ teaspoons vanilla extract.

    Caramel: Gently mix in 150 g soft caramel or dulce de leche.

    Salted caramel: Gently mix in 150 g soft caramel or dulce de leche, and 1 teaspoon of fine sea salt.

    Maple: Add 4 tablespoons dark maple syrup.

    Cinnamon: Add 1½ teaspoons ground cinnamon.

    Banana: Gently mix in 60 g banana purée.

    Lemon: Add the finely grated zest of 2 unwaxed lemons.

    Cherry: Add 4 tablespoons kirsch syrup drained from a jar of Griottine cherries and a small amount of pink food colouring.

    Champagne: Add Marc de Champagne to taste and a little pink food colouring.

    Orange and Cointreau: Add the finely grated zest of 2 oranges and flavour to taste with Cointreau.

    Calvados and cinnamon: Add 1½ teaspoons ground cinnamon and Calvados (or French brandy) to taste.

    Chocolate: Using 200 g full-fat cream cheese, 200 g unsalted butter and 500 g sifted icing sugar, make up the basic cream cheese frosting. Gently mix in 280 g chocolate ganache.
Tags:
Peggy Porschen Parlour
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