Cream cheese frosting

Name: Cream cheese frosting
Prep time: 15 min
Total time: 15 min
Yield: Will cover a 18cm cake (approx 8 people)
Ingredients: 100g butter , softened; 1 tbsp orange juice (optional); 100g icing sugar , sieved; 200g full fat cream cheese

Preparation and cooking time
- Prep:15 mins
Easy
Will cover a 18cm cake (approx 8 people)

Ingredients

100g butter, softened
1 tbsp orange juice (optional)
100g icing sugar, sieved
200g full fat cream cheese

Method

STEP 1
Beat the softened butter to a soft and even consistency. Add the orange juice, if using, then the icing sugar. Cream until you have a smooth, soft buttercream consistency.
STEP 2
Add the cream cheese and work it in – don’t beat it in, just slowly mix with a wooden spoon. Depending on how soft the mixture is, you may want to put it in the fridge for 10 mins at this point. If it’s runny, it will firm up again. It should be spreadable and not run off the cake.

What is cream cheese frosting made of?

This recipe for a classic cream cheese frosting combines butter, icing sugar and full-fat cream cheese. It’s important to use full-fat cream cheese as the lower-fat options won’t whip as thickly. You can also use a little orange juice for a hint of citrus.

How to thicken cream cheese frosting

If the consistency is too thin or runny you can put the frosting mixture in the fridge for up to 20 minutes, stirring occasionally.If it’s still too thin, take out some of the runny mixture and beat in some more cream cheese. Alternatively, if you whisk it with an electric whisk or in a stand mixer with a whisk attachment on high it will thicken after 3-4 minutes.

How to store and freeze cream cheese frosting

Store the leftover cream cheese frosting in the fridge in an airtight container for up to four days. Take it out of the fridge for an hour beforehand to soften, making sure you stir it before using.
Freeze in a container for up to two months. To defrost, either leave it in the fridge overnight or at room temperature for around four hours.

Tips for making cream cheese frosting

To achieve perfectly light and fluffy cream cheese icing, let the butter and cream cheese warm to room temperature before whisking together.
To avoid a cloud of icing sugar in the air, beat it in little by little into the softened butter (and orange juice, if using).
When adding in the cream cheese, it’s best to slowly mix it in to avoid any lumps.
Don’t panic if your cream cheese frosting is too runny, use an electric whisk to whip it up for a few more minutes until it starts to thicken.