I thought I should also post the basic cream cheese frosting that I use as my “go to” recipe and what I used for the cupcakes in the previous post. It’s easy to make and I know it works. I first discovered this recipe when I was making a banana cake – banana cake and cream cheese frosting are like a match made in heaven!
I made the last two dozens of my cupcake quest together and I needed some kind of icing to make them a bit more presentable. I have never tried a buttercream icing before so I turned to my trusty cream cheese frosting.
Cream Cheese Frosting / Icing
250g cream cheese, softened
125g unsalted butter, softened
1 tsp vanilla extract
4 cups of icing sugar mixture, sifted
1. Using an electric mixer, beat butter, cream cheese and vanilla until light and fluffy (approx. 3 minutes).
2. Gradually add icing sugar half a cup at a time, beating until incorporated.
- If the mixture is a bit soft for spreading, put it in the fridge to harden up for about 15 minutes.
- Due to the use of cream cheese, it is recommended that the cupcakes or cake is stored in the fridge. Take the cake out about an hour or two before serving so it can come down to room temperature.
- I used Philadelphia block cream cheese.
- I normally prefer to use vanilla bean paste for recipes that call for vanilla extract, but as this was an icing, I used the cheapo vanilla essence in the bottle because I didn’t want the black vanilla specks.
- The main difference between pure icing sugar and icing sugar mixture is that icing sugar mixture has a bit of cornflour added. I don’t think it makes a difference in cooking so I just buy icing sugar mixture because it is cheaper.
- This recipe makes enough for about 3 dozen cupcakes. I normally make the whole recipe because it uses a whole block of cream cheese and then freeze the leftover. It freezes well for around a month. Just take it out and let it come to room temperature before using it again.
Because my cupcakes were so high, I just covered it with the icing rather than piping it (and also I was delaying my first piping experience!). I felt that the cupcakes were still a bit plain so I went looking for some decorations. In the baking aisle of the supermarket, I came across some sprinkles called “Magic Fairy Dust”! It is around $6 for a large jar. There are pink and white snowflakes, purple stars and pink and white sugar crystals. It is not that hard to separate out the stars and snowflakes from the crystal and I think they look better on their own!
On a separate note, I went for an ear operation today and while it went okay and I am okay, it wasn’t able to achieve what it was supposed to. I will find out more next week when I have a post-op appointment with my surgeon. One unfortunate side effect I am feeling (besides the pain!) is that I am experiencing taste disturbance! I know, what an awful thing to happen to a foodie!! Everything I eat tastes weird, mostly of nothing… it is an incredibly strange feeling, especially when I have a sense of smell and I know what things should taste like. I can sort of taste what I am eating if I push the food right to edge of the other side of my tongue but it does not make for enjoyable eating! Hopefully it is only temporary, at least I am praying so.
I’ve got some rest time ahead of me so I don’t envision eating out much in the short term, though I can’t taste anything anyway! Please do keep coming back because I will still be posting the backlog of posts from when I still had all my tastebuds! 🙂
Over & Out, Rilsta xx