Cream Cheese Frosting
By Jody AllenThis Cream Cheese Frosting is smooth, thick, creamy and super versatile.
It holds its shape when piped and most importantly, it’s delicious. I love it on red velvet cake, chocolate cake and this on top of carrot cake makes it soo extra!
If only every dessert can be buried beneath a mountain of cream cheese, I would have done so. Sweet with just enough zest!
serves
4time needed
prep cookingredients
4difficulty
Easyrating (click to rate)
Please Note Nutritional information is provided as a guide only and may not be accurate.
| NUTRITION INFORMATION | ||
|---|---|---|
| Qty per 208g serve |
Qty per 100g |
|
| Energy | 1568kJ | 754kJ |
| Protein | 3.24g | 1.56g |
| Fat,total | 27g | 13g |
| -saturated | 13.8g | 6.6g |
| Carbohydrate | 36g | 17g |
| -sugars | 28g | 14g |
| Dietary Fibre | 0.74g | 0.35g |
| Sodium | 242mg | 116mg |
Ingredients
- 4 tbsp Icing Sugar
- 2 tsp Lemon Zest
- 30 grams Butter
- 150 grams Cream Cheese such as Philly
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Method
- In a mixing bowl combine the ingredients.
- With electric beaters, beat together the cream cheese and butter on high until thick, creamy and smooth.
- Add the lemon juice and beat until combined.
- Very gradually add the sifted icing sugar and beat well. Mixture should be thick and without any lumps.
- Spread over the cake of your choice.