Cream Cheese Frostings

There two types of cream cheese frostings that I like. The oozy and creamy kind and the meringue buttercream kind. The basic cream cheese recipe is a lot sweeter and melts faster than the meringue buttercream due to our country's hot weather. The meringue buttercream is light and it holds it shape. Perfect for piping with different piping tip shapes. I'll compile both recipes for you, so you can choose which you'd want :D


Basic cream cheese frosting

1/4 cup butter (soft)
1/2 cream cheese (room temp)
1 tsp vanilla essence
1 3/4 cups powdered(icing) sugar (or to your liking - depends on how sweet you want it to be)

How to make:

1. Mix butter, cream cheese and vanilla together until combined.
2. Add in the powdered sugar and whip until white and fluffy.
3. Refrigerate until needed. DONE!

It taste a whole lot better if you put it the zest of an orange and squeeze in a bit of the juice. Or not. Your choice.

Swiss (Meringue) cream cheese frosting

3/4 cup butter (soft)

1/3 cream cheese (whipped)

1/2 cup plain sugar

Courtesy to Google

2 large egg whites

1/2 tsp vanilla essence

How to make:

Courtesy to Google

1. First whip your cream cheese until soft and easy to handle. Set aside.
2. Add in the egg whites in a metal bowl and combine with the sugar. 
3. Put the metal bowl over boiling water (without the water touching the bowl) and whisk until you can't feel or hear any grainy sugar against the bowl. Check with spoon or finger. (I almost burnt my fingers when I dipped it in. Careful guys)
4. Cool the bowl and whisk until white and frothy.
5. Now, you can add in the softened butter and cream cheese in the mix. Add in vanilla and other flavourings you like in the bowl (orange juice, coffee extract)
6. Beat until fluffy. Refrigerate until needed. DONE!

Ok. These are buttercream frosting recipes. So, when you refrigerate after a while, it WILL harden like butter itself. Leave it at room temp for a while and re-beat so it'll be easier to apply to any surfaces. Oh and make sure the surface your putting it on is completely cooled, or you'll have a slimy cake. HAHA. 

HAVE FUN in the kitchen! :D Tweet