Learn how to make the BEST cream cheese icing with this beautifully simple and delicious recipe! This cream cheese frosting is my all time favourite icing, and hopefully you'll love it just as much as I do! It goes best on carrot carrot cakes, hummingbird cakes etc as well as muffins and you can also flavour it with your favourite fruit zest.
550g icing sugar
700g philadelphia cream cheese
Allow cream cheese to soften and come to room temperature (recommend leaving out of fridge for at least 2 hours).
When the cream cheese is ready, beat until smooth on a medium setting. Scrape sides and beat again. Be careful not to over whip the cream cheese, you just want it to be smooth and beat for about 15-30 seconds at a time.
Add the butter a little at a time. Continue to beat at 15-30 sec per time. Scrape down the bowl and beat again.
Add the icing sugar a bit at a time and beat to combine. Continue to add icing sugar until all combined.
Add the vanilla and beat until you have the desired colour.
Use as frosting for your favourite cakes and muffins. Works perfectly with carrot cake and hummingbird cake. Alternately, place in containers and label with use by date.
Product life span is up to 3 weeks if well refrigerated.