Cream Cheese Frosting....easy?! You'd think so eh? After all it's a basic frosting, so it should be easy!
But for ages - and I mean ages and ages - I was totally incapable of making a Cream Cheese Frosting without buttery lumps in it, didn't slide right off of the cake, or wasn't so sweet it made your teeth ache just by looking at it! But after many attempts, and many fails I finally cracked it!!
The problem is, here in the UK, we don't have the same type of cream cheese that you can get in America. And most Cream Cheese Frosting recipes you see are on American Websites. We have cream cheese in a tub, and they have cream cheese in a block. Cream Cheese in the USA has a higher fat content than in the UK, which makes ours a runnier consistency. Therefore, when you see cream cheese frosting being made on a USA website you will struggle to get the same results if you are using UK ingredients.
Therefore, I have decided to share with you my method, as I'd hate for others to go through the distress of failing to make this seemingly easy frosting.
Cream Cheese Frosting UK Pro-Tips:
Fat - now is NOT a time to get healthy on me. Use FULL fat!! Use butter from a block, not margarine or spreadable butter and use full fat cream cheese. As I mentioned above UK Cream Cheese is lower in fat - even the full fat type. To successfully make this frosting you need all the fat content you can get.
Whisk - get yourself a good whisk. If you don't have one already get to the shops and buy yourself a basic electric one. I promise you won't look back.
Milk - DO NOT under any circumstances add milk to your mix!!!!!
Chill It - Because this frosting contains actual cheese it should be kept chilled. Because of this it is often not suitable for wedding cakes, or cakes which will remain out of the fridge for more than 3 hours.
This Frosting is a great accompaniment to Carrot Cake and the recipe below is enough to cover my Carrot Cake Traybake.
Cream Cheese Frosting - UK
- 1 mixing bowl
- 1 Electric Whisk
- 1 Spatula or Wooden Spoon
- 100 gms Softened Block Butter
- 400 gms Icing Sugar
- 100 gms Full Fat Cream Cheese
- In a mixing bowl whisk the butter until light and fluffy
- Add the icing sugar and mix by hand at first with a spatula or wooden spoon
- Once the icing sugar is roughly combined into the butter whisk with an electric whisk. It will be quite stiff at this point
- Add the cream cheese and whisk on high until everything is incorporated and its light and fluffy