This Cream Cheese Frosting is smooth, thick, creamy and super versatile.
It holds its shape when piped and most importantly, it’s delicious. I love it on red velvet cake, chocolate cake and this on top of carrot cake makes it soo extra!
If only every dessert can be buried beneath a mountain of cream cheese, I would have done so. Sweet with just enough zest!
Cream Cheese Frosting
Course: Frostings and ToppingsCuisine: AustralianDifficulty: Easy
Servings
4
servingsPrep time
5
minutesCooking time
5
minutesCalories
120
kcalTotal time
10
minutesSmooth, tangy frosting perfect for cakes, cupcakes, or slices.
Cook Mode
Keep the screen of your device on
Ingredients
4 tbsp Icing sugar
2 tsp Lemon zest
30 gram Butter
150 gram Cream cheese-such as Philly
Directions
- In a mixing bowl combine the ingredients.
- With electric beaters, beat together the cream cheese and butter on high until thick, creamy and smooth.
- Add the lemon juice and beat until combined.
- Very gradually add the sifted icing sugar and beat well. Mixture should be thick and without any lumps.
- Spread over the cake of your choice.
- Recipe Hints and Tips:
- This icing it not suitable for freezing
- Perfect on carrot cake or dip for fruits!
Aw cheers! We’ll take “top quality content” when the content involves golden syrup dumplings any day Hope you give them…