Cream Cheese Frosting
This Cream Cheese frosting recipe is simple and quick and perfect for piping. It tastes sweet and creamy and rich yet tangy - all the right boxes!
Ingredients
- 125 g Cream cheese cold (just out of the refrigerator)
- 125 g unsalted butter softened at room temperature
- 175 g sifted icing sugar
- 1 teaspoon Vanilla extract
- 40 g Milk Powder equivalent to 2 small sachets of Nestle milk powder
Instructions
- In a bowl, beat softened butter till light and pale.
- Add sifted icing sugar little at a time and beat till everything is mixed together.
- Add milk powder, vanilla essence and mix well.
- Add cream cheese and mix until just combined and no lumps remain. Don't overmix. The frosting is ready.
- Store unused cream cheese frosting in the fridge for 4-5 days or freeze in an airtight container for 2-3 months.
Notes
- Use full-fat block style cream cheese and not cheese spread.
- If you don't have any milk powder, skip it and replace it with more icing sugar.
- Icing sugar should be added in small batches, else they’ll fly off everywhere adding to your cleaning woes 🙂
- Make sure you scrape down the sides of the bowl each time you add a new ingredient.
- If the frosting is still soft at the end, chill it for 15 minutes before piping.