Cream cheese frosting works best with red velvet cupcakes and carrot cakes. It’s rich yet tangy and hence balances out the sweetness in the regular American buttercream 🙂
Milk powder has come as a blessing! They add to taste without diluting the frosting and instead stabilises the frosting so it stays its shape after piping. DO NOT add milk instead.
Try it out with my red velvet cupcakes (regular or eggless) or even chocolate cupcakes (find recipes here).
This makes a batch of cream cheese frosting enough for 10-12 cupcakes.
Edit (18 July 2017) – Adding to the Game of Thrones frenzy, I made these cupcakes inspired by ‘A Song of Ice and Fire’. The ‘Ice’ is a vanilla-peppermint cupcake with blue cream cheese frosting. The ‘Fire’ is a red velvet cupcake with red & orange cream cheese frosting. Tempting, aren’t these? 🙂
125g Cream cheese, cold (just out of the refrigerator)
125g unsalted butter softened at room temperature
175g sifted icing sugar
1 teaspoon Vanilla extract
40g Milk Powder (equivalent to 2 small sachets of Nestle milk powder)
1. In a bowl, beat cream cheese till slightly soft.
2. Add the butter and beat them until mixed smooth.
3. Add milk powder, vanilla essence and mix.
4. Add sifted icing sugar little at a time and beat till everything is mixed together. The frosting is ready and will be smooth and fluffy.
Some tips –
a. Make sure you scrape down the sides of the bowl each time you add a new ingredient.
b. Icing sugar should be added in small batches, else they’ll fly off everywhere adding to your cleaning woes 🙂