Icing and Frosting

These are my two basic frosting/icing recipes. I don’t usually measure the ingredients but here is a basic method:

Cream Cheese Frosting

 About 400g cream cheese, softened
 4 cups sifted icing sugar mixture
1 cup (about 230g) unsalted butter, softened
1 teaspoon vanilla extract

In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes.

 Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

 Buttercream Frosting

 250g butter, softened
 1 teaspoon vanilla extract
 Icing sugar mixture

 Beat butter with electric mixer until soft and whipped.
 Add vanilla.
 Add sifted icing sugar mixture 1 cup at a time and mix until well combined. Keep adding icing sugar until you get the consistency and taste you like. If it gets a little dry add some milk.


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