Recipes

Cream Cheese Frosting

450g cream cheese, softened
125g butter, softened
250g sieved icing sugar
(1 tsp vanilla extract is in the original recipe but I’ve never used it)
based on: http://allrecipes.com/recipe/cream-cheese-frosting-ii/
http://allrecipes.co.uk/recipe/8332/cream-cheese-frosting.aspx

Update and tips from the future (20th April 2016): the recipe above tends to be a bit sweet for me, and too much – for my standard two layered cake I use the following approximations (and tend to leave out the butter): 

  1. One tub of cream cheese, softened (280g tub – the bigger one)
  2. And about half a cup of icing sugar (after half a cup has gone in I taste it to see if I need more)
  3. Just whisk it all together using a hand whisk

I usually make this while the cake is in the oven and put it back in the tub and into the fridge so that it cools a bit before it goes onto the cake, and so that all the other big equipment needed can be clean by the time the cake comes out. 

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