Versatile, Spreadable Cream Cheese Frosting
This is THE one frosting that I always have in the fridge. The most common use for this is to top my carrot cakes. Besides that, at home we eat this with almost everything - with bread, as fillings for fruit tarts (I just buy readymade tart cases) and cinnamon rolls. I have tweaked the recipe from the original one shared to me so that the frosting is tangy and not overly sweet.
Give this a try and let me know how you liked it.
This tangy cream cheese frosting is versatile for multiple use. Perfect for spreading on carrot cake and cinnamon rolls or even as tart filling.
Makes around 2 cups worth of frosting.
- 250 g cream cheese
- 125 g butter
- 1 cup icing sugar
- 1 tsp lime/lemon juice
- 1 tsp vanilla extract
- Mix cream cheese and butter
Combine cream cheese and butter in a mixing bowl. Start beating on low for 1 minute then increase speed to medium and beat for 2-3 minutes.
- Add icing sugar
Add half of the icing sugar. Beat on low to combine then add the remaining. Start beating on low then increase speed to medium and beat for another 2-3 minutes until white and fluffy.
- Flavour the frosting
Add lime/lemon juice and vanilla extract. Give a final mix on medium for 1 minute and it's done.
- Serve and store
Frosting can be used immediately. For storage, transfer to an airtight container and keep in the fridge. Enjoy!
Thank you for trying this recipe. Hope you enjoyed it as much as I did.