Don’t get me wrong. I like buttercream, particularly coffee buttercream. But it is not my favourite icing, which has to be cream cheese icing. And it’s taken me a lot of attempts to find the best one.
When I first started making cream cheese frosting, it always ended up being a lot runnier then the recipe said it would be, which always ended up with my cursing while adding copious amounts of icing sugar until the icing was at the desired consistency.
Then one day, I was making a carrot cake, and I decided to make Nigella’s frosting recipe from Kitchen. It was fucking perfection. Firm, yet spreadable. Why can’t all other cream cheese icings be like that?
The Best Cream Cheese Frosting – adapted from Kitchen by Nigella Lawson. – makes enough to thickly fill and cover a 20cm two-layer cake or cover approx 18-24 cupcakes or two 900g loaf cakes
Nigella actually calls this ‘Buttery Cream Cheese Icing” in Kitchen. I call it The Best Cream Cheese Frosting just because I can.
110g butter, softened
110g cream cheese, full fat
1 tsp vanilla extract
450g icing sugar, sifted
Simply cream the butter, cream cheese and vanilla using a hand mixer until combined. Gradually mix in the icing sugar, again with the mixer, until everything is combined.
Use to frost your desired cake/s.
Note: Because this always turns out well, I now use this icing for anything that requires a cream cheese icing.