Cream Cheese Buttercream

Preparation info
  • Makes About

    1 kg

    • Difficulty


Appears in

By Lorraine Pascale

Published 2017

  • About

This is the ‘one and only’ for carrot cakes, and is often used on red velvet cupcakes. It has a slightly sour flavour that can offset the richness of the butter and the sweetness of the sugar. Its texture is looser than traditional British buttercream; the more you whip the cream cheese, the runnier it gets, so once you’ve added it, whip it just enough to combine and you are good to go. This makes enough frosting to generously cover a three-layer 20cm cake.