Cream Cheese Frosting

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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

Ingredients
  • 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
Directions

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.

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