Sunday, 20 October 2013

Cream Cheese Frosting

Easy and tastes extra yummy. This recipe calls for about half a kilogram of icing sugar, but that is because I planned to use this frosting with cake decorating tips and needed a stiffer frosting so it would hold it's shape. There really aren't hard and fast rules for me when I make frosting, basically just keep adding icing sugar until it tastes and feels right to you. But here is a guideline.

Cream Cheese Frosting


About 1/2 Kilogram of icing sugar
About 1/4 Cup of cream cheese
About 1/4 Cup milk
1 Teaspoon Almond extract


In a stand mixer or with an electric hand mixer beat the cream cheese for a minute until soft. Add about 1 cup of icing sugar, the milk, and almond extract. Mix well.

Continue to add icing sugar until the right taste and texture of frosting is achieved.

Use right away, or store in the fridge in an airtight container for up to about a week.


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