Description
This cream cheese frosting is smooth, luscious, and tangy with just the right touch of sweetness. It whips up light and creamy yet holds its shape beautifully. Perfect for topping carrot cake, red velvet, or your favourite cupcakes, it’s a timeless frosting that turns any bake into something special.
Ingredients
Units
Scale
- 80 g unsalted butter
- 245 g cream cheese - full fat
- 120 g icing sugar
- 3/4 tsp vanilla extract
- A pinch of salt
- 1 tsp lemon juice
Instructions
- Beat butter until pale and fluffy.
- Sift in icing sugar and add a pinch of salt. Beat until smooth and creamy.
- Add vanilla extract and mix.
- Add cream cheese and beat until fully incorporated and creamy.
- Optional: add lemon juice and give a final mix. Frosting should be smooth, creamy, and spreadable.
Notes
- Always use full-fat cream cheese—low-fat versions can make the frosting runny.
- Room temperature butter is key for a smooth whip and creamy texture.
- If your frosting feels too soft, chill it for 10–15 minutes, then re-whip.
- Adding lemon juice is optional, but it gives a light, zesty kick that balances the richness beautifully.
Nutrition
- Serving Size: 1 cup
- Calories: 954kcal
- Sugar: 64g
- Sodium: 390mg
- Fat: 75g
- Saturated Fat: 45g
- Carbohydrates: 57g
- Protein: 8g
- Cholesterol: 210mg