Description
Cream Cheese Frosting is simply a must if you are going to bake pumpkin or carrot cupcakes. It works great with red velvet and banana flavours too. This is a truly versatile frosting that tastes divine!
Ingredients
Units
Scale
- 140g (5/8 cup) butter
- 225g (1 cup) powdered sugar, sieved
- 210g (1 cup) cream cheese
- 7.5ml (1 1/2 tsp) vanilla extract
Instructions
- Leave the butter to warm to room temperature and cut into cubes. Place the butter in a bowl and beat with a stand or hand mixer on high speed until pale and fluffy, which should take about 2-3 minutes.
- Beat the sugar into the butter for 3-5 minutes until well mixed.
- Don’t forget to scrape the bowl occasionally with a rubber spatula to ensure that all ingredients are blended well together.
- Add the cream cheese and any flavouring of your choice to the mixture and beat until fluffy.
- Spread, spoon or pipe the icing on cooled down cupcakes.
Notes
- Check out my guide on freezing cream cheese frosting if you find that you have lots leftover from your recipe.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Mix
- Cuisine: American
Keywords: cream cheese frosting, cream cheese icing recipe, frosting for pumpkin cupcakes, frosting for carrot cupcakes, powdered sugar frosting