Cream cheese icing
This is my partner’s favourite icing. Most people only think of cream cheese icing for carrot cake or red velvet, but it is actually lovely with most cakes in my opinion (and his!). It’s also a nice and quick alternative to more complicated buttercream recipes.
150g unsalted butter, softened
150g full fat cream cheese
5g vanilla extract (1 teaspoon)
5g salt (1 teaspoon)
350g icing sugar, sifted
1. Mix 150g unsalted butter, 150g full fat cream cheese, 5g vanilla extract and 5g salt together in a bowl. The salt counteracts the sweetness of the icing, but you can leave it out if you prefer.
2. Sift 350g icing sugar and then add slowly to the butter mixture, mixing well in between each addition. You can add it all at once but I find that adding the icing sugar slowly is less likely to end in a cloud of icing sugar puffing up out of the bowl! You can add more icing sugar if you want the icing to be thicker, but this will make it sweeter.
3. Spread over your cake or cupcakes, and enjoy!
You can add lemon or orange zest to the recipe in Step 1 which pairs really nicely with my lemon cake!