Whenever I have to whip up a batch of cupcakes that have to taste amazing, I add this cream cheese frosting to them. This is my secret weapon. It’s incredibly tasty, non-temperamental and super quick to make. A friend of mine has even been know to eat the leftover frosting directly out of the Tupperware. Yes, it’s that good. Here’s the recipe:
Cream Cheese Frosting
- 230g unsalted butter, softened
- 55g shortening
- 250g cream cheese, at room temperature
- 680g icing sugar
- 1 tbsp meringue powder
- 2 tbsp 18% cream
- 1 tsp vanilla
- 2 tsp fresh lemon juice
Beat the butter, shortening and cream cheese together until well combined. Sift the icing sugar and add, one cup at a time, to the creamed mixture. Add the meringue powder, cream, vanilla and lemon juice. Continue beating, making sure that the ingredients are thoroughly mixed.
Note: Frosting can be stored in an airtight container for up to two weeks in the fridge or two months in the freezer.