Monday, December 15, 2008

Cream Cheese Frosting for cupcakes - recipe

Cream Cheese Frosting
270g Cream cheese
90g Unsalted butter, at room temperature
180g pure icing sugar (not the icing sugar that contains cornflour)

Using electric mixer, mix butter and cheese until light and creamy. Fold in sifted icing sugar by hand. (If you use the electric mixer the frosting will go runny). Add other flavouring and colouring as required.

Variation: Raspberry Swirl Frosting - defrost some raspberries, tip off excess moisture. Swirl raspberries through frosting using a spatula. This is yummy on top of lemon cupcakes, made with the Basic Cupcake recipe.

Other notes & recipes from the course:
Basic Cupcake Mix - recipe
Death by Chocolate cupcake mix - recipe
Chocolate Ganache - recipe
Cream Cheese Frosting for cupcakes - recipe
Chocolate Truffles - recipe

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