This beautiful quilled spring flower cake, perfect for a spring wedding.
Shared with us by Carrie on Half Baked

Edible knock off? Don’t mind if I do!Definitely not one for the icing haters out there, but looks convincing none the less. 

Edible knock off? Don’t mind if I do!
Definitely not one for the icing haters out there, but looks convincing none the less. 

Cream Cheese Frosting

As odd as it might sound, cream cheese frosting is actually really, really, good!
It’s nice and tangy and makes a brilliant alternative to the more sickly butter icings.

It goes great on top of a red velvet cake, with the white colour contrasting beautifully with the deep red of the cake.

You can of course use it on absolutely anything! 

Let’s Get Making!

This recipe will make enough frosting for 12 cupcakes.
For bigger things, such as full cakes, double the quantities. 

It’s best to use a whisk or a K whisk for this as apposed to a paddle attachment.

You Will Need:

- 300g icing sugar, sifted
- 50g unsalted butter
- 125g cream cheese, cold (something like Philadelphia is perfect) 

The Method:

1. Beat together the icing sugar and the butter until they are well mixed and have started to come together. 


2. Add in all the cream cheese at once and keep whisking until it’s started to come together and thicken.


3. Once it’s well incorporated turn the whisk up to a medium/high speed and keep on beating until the mixture is light and fluffy.

It should be quite thick when it’s ready. If in doubt put a spoon in and see if it feels firm enough to ice with.

N.B. Do not overmix the cream cheese as it could easily go too far the other way and go runny.
Just keep an eye on it while you’re mixing ;)