Cream cheese icing

Preparation info

  • Makes

    800 g

    • Difficulty


Appears in

The Ginger & White Cookbook

The Ginger & White Cookbook

By Tonia George

Published 2014

  • About

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 temperatur