Cream cheese frosting is a versatile cake toppings, it goes great with carrot and banana cakes, and a red velvet wouldn't be a red velvet without a dollop of this delicious icing. Thankfully it's quick and easy to make, and can be adjusted to suit your personal tastes.
Once you've become addicted you'll be amazed at how many different flavours it works with.
Ingredients 2 Parts Cream Cheese
1 Part Unsalted Butter
Vanilla Bean Paste
First cube your butter and cream cheese. The amount you use really depends on what cake or how many cupcakes you'll be icing. Just make sure you use a 2:1 ratio.
Beat them together until they are fully combined. You don't want to leave lumps of cream cheese, because these won't go very nice with your cake.
Start to add in sifted icing sugar. Start with about 1/2 cup and then add in more to get the right consistency and flavour. Beat till combined. You need the icing to be pipeable, but you don't want to add too much as it may make the icing overpoweringly sweet.
Add in vanilla bean paste, once again to your taste.
Now you're ready to start piping, so grab a spatula and scraper and fill a piping bag. If you're icing a cake it's probably best to use a pallet knife instead.
Icing is such a personal preference, which is why it's important to add sugar and vanilla to suit your own tastes. This icing can actually be frozen or stored in the refrigerator; when you want to use it just pop it in the beater for a few minutes.