Cream cheese icing

If you think you don’t like icing or buttercream, think again. The cream cheese in our recipe adds a sour edge to the mixture to stop it becoming sickly sweet. We use this icing for decorating and filling many of our cakes, such as our Vanilla Cupcakes, occasionally adding some food colouring or extra flavouring to ring the changes. If stored in a lidded plastic container, it will keep in the refrigerator for a week, but allow it to come to room temperature before attempting to spread or pipe it, or you’ll find it too stiff.


  • 250 g unsalted butter, softened
  • 450 g icing sugar
  • 100 g full-fat cream cheese


Put the butter into a bowl and beat until pale and fluffy. Sift in the icing sugar and beat until smooth, scraping down the sides of the bowl with a spatula to make sure it is thoroughly combined.

Quickly fold in the cream cheese – don’t overbeat or it will become too soft.