cream cheese topping
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In the mixer, add the cream cheese and butter and beat until well blended on low speed (you don't want it to be too airy).
From time to time, turn off the mixer and scrape the bottom of the bowl well with a spatula.
Gradually add the icing sugar (icing sugar) and beat until incorporated.
If desired, add a teaspoon of vanilla essence, and beat until well blended.
Your frosting is ready, perfect for cupcakes or cakes, like red velvet, American carrot cake or my Sicilian lemon cake (recipe here on my DeliRec profile!).
Because cream cheese and butter are very temperature sensitive, it's important to wait for the cake or cupcake to cool before applying this frosting. It is also recommended to keep it in the fridge if you are not going to consume it right away!
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