Cream Cheese Frosting
This is a delicious and easy to make cream cheese frosting - a great alternative to plain buttercream. Suits citrus cakes and can be piped into rosettes.
Makes enough to layer and semi-naked frost a 2 tiered 25cm cake
Preparation Time: 2 minutes
100g butter, at room temperature and chopped into cubes
200g cream cheese, at room temperature and chopped into cubes
1/4 tsp salt
1/2 tsp vanilla
1 tbl lime juice (optional)
500g pure icing sugar
Beat the butter and cream cheese for a 30 seconds until combined and fluffy.
Scrape down bowl, and add salt, vanilla, juice (optional). Beat for few more seconds.
Scrape down bowl and add half the icing sugar. Beat for 20 seconds.
Scrape down bowl and add remaining half of icing sugar. Beat for further 30 seconds until smooth and creamy.
Use a generous layer to join cakes, and spreads smooth for a wonderful semi-naked crumb coat. If piping rosettes, chill mix for 20-30 minutes so rosettes keep shape. Extra icing will stay in an air-tight container for a few days in the fridge, or freeze for up to 3 months.