Creamy, smooth, silky Cream Cheese Frosting with a touch of salt, this icing is delicious on a range of different cakes and cup cakes.
Put the butter into the bowl of your electric whisk and beat until light and fluffy.
Gradually add the icing sugar whisking well in between each addition. (NB you may wish to first fold the icing sugar in with a spoon before whisking - this will help to stop the icing sugar clouding up and making a mess of your kitchen!) Beat until very light and fluffy. This can take up to 5 minutes.
Beat in the vanilla extract and finally beat in the cream cheese.
Taste and add more vanilla, if necessary
Use the frosting to ice your cake or cupcakes.
NB Make sure your cakes have completely cooled before icing.
Equipment:
See below for recommended quantities by cake size -
We like quite a lot of icing, but not everyone does, so I have allowed some flexibility in how much you should use. If you want to scales it up or down the ratio is:
For every 65g of icing sugar add 25g butter and 25g cream cheese and 1/16 teaspoon salt and ¼ teaspoon vanilla extract
Ingredients for a 3 - 4 layer 7 or 8 inch cake, top, inside and sides
Ingredients for a 3 - 4 layer 7 or 8 inch cake, top and inside only
Ingredients for a 2 - 3 layer 7 or 8 inch cake, top, inside and sides
Ingredients for a 2 - 3 layer 7 or 8 inch cake, top and inside only
Ingredients for a 2 layer 7 or 8 inch cake, top, inside and sides
Ingredients for a 1 layer 7 or 8 inch cake, top or top and sides