Monday, 15 October 2012

Yippee! - The Best Cream Cheese Frosting Yet!


Finally I can share the best cream cheese frosting ever!! :D
I don't know about you but I can't stand frosting that tastes so much like cheese you forget you're eating a dessert. Frosting is meant to be light, fluffy & sweet and the traditional cream cheese frosting (cream cheese + butter + icing sugar) just doesn't cut it.

In my recipe, marscapone cream is an essential. Marscapone is an Italian cheese made from cream so it's rich in flavour but hardly tastes of cream cheese. Unfortunately, in Singapore, this ingredient is fairly expensive so I don't make this frosting too frequently. But when I do make it, it's a hit every time!

At Elliot's first month celebration, I used this frosting for the red velvet, the blueberry, and the graham cupcakes.

INGREDIENTS (generously frosts 10-12 cupcakes)

  • 55g cream cheese
  • 55g mascarpone
  • 55g softened butter
  • 2 cups icing sugar
  1. Whisk the cream cheese until it's a smooth paste to a bit fluffy
  2. Add in the mascarpone & butter and whisk together until it's all fluffy and mixed up
  3. Add in the icing sugar gradually and whisk well
  4. Refrigerate until ready to use
The thing with frosting, is that the consistency can change dramatically depending on the type of ingredients you use. So try this recipe out but tweak it as you deem necessary. Too runny? Add more icing sugar. Too thick? Add more butter or cheese.
If you add the icing sugar a little bit as you go, you shouldn't have too much trouble.

Taste is also important in this recipe, so as you mix, try your frosting and change the portions as you desire.



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