Happy Friday guys! I’m back with another Cupcake Academy post, this time all about how to make perfect cream-cheese frosting. Making a non-lumpy, delicious, easy to swirl version took me more than a few tries so I’m really happy to be able to share this recipe with you.
The perfect cream cheese frosting is a thing of magic – it’s much less sweet than traditional buttercream with a deliciously rich and smooth flavour.
Especially delicious on intense chocolate, carrot and hummingbird cakes (a southern treat with pineapple, pecans and banana’s) as well as red velvet cupcakes. If you love cheesecake, you’ll love cream cheese frosting!
The recipe I use is the Hummingbird Bakery recipe – with one addition – add a dash of lemon juice (fresh if you can!) to the frosting once you’ve made it – it won’t make it taste lemony, but it will just lift and bring together the frosting. Magnificent.
This recipe makes enough to cover 24 cupcakes with a medium amount of frosting. Cut the recipe in half to cover a small batch. Cream cheese frosting keeps well in the fridge for up to 5 days, and also freezes well in an airtight bag or container – use within 3 months.
- 100g unsalted butter, soft
- 600g icing sugar
- 250g cream cheese (important, don’t remove your cream cheese frosting from the fridge until you’re ready to add to the mix)
- dash fresh lemon juice
First, add your butter and icing sugar to your mixer and beat together. After a few minutes (use a guard if you have one, or if you’re using a mixer and bowl, enlist an assistant to hold a teatowel around the bowl as icing sugar will go EVERYWHERE) the mixture should resemble breadcrumbs.
Once your frosting is made, pop into the fridge for 20-30 minutes before you use it to frost your cupcakes to make sure its stiff enough to hold a swirl. When you’re working with the frosting, it will become warm and too runny after a while, so just pop it back into the fridge for 30 minutes if that happens.
Are you a cream – cheese frosting fan? I think I need to join a support group……