Simple Cream cheese Frosting

I have made this frosting once and was not my cup of tea but still a good frosting to use.

One thing I would say how ever is if you want to pipe your cupcake frosting you need to chill this in the fridge for at least 30 mins. How ever if your going to the old fashioned away of using a palette knife chilling is not really nessasery but still makes it a bit easier to work with!

The recipe I'm going to give you for this frosting will easily frost 12 regular cupcakes or 6 large cupcakes (basically muffin case size ones) you can use this to frost a 20cm cake but you will need to double the amounts.

Right ingredients you will need:-

300g Icing sugar (make sure you sift it!)
50g unsalted butter, at room temp
125g cream cheese, cold!!

Now the fun part putting it all together!!!

First of all we need to beat the icing sugar and butter together i use a freestanding electric mixer with a paddle attachment (or by hand if your feeling strong) on a medium-slow speed until the mixture comes together and is well mixed.

Add the cream cheese in one go and beat until it is completely incorporated.

Now you need to turn the mixer upto a medium-high speed continue beating until the frosting is light and fluffy ideally for about 5 minutes.

I must must must say this DO NOT OVERBEAT  as will very quickly become runny and be unusable!!!

That's your frosting done now you can ice your cupcakes!!

Ps this is another great frosting to use food colouring with