I like my cakes without any frosting/icing with the exception of Cream Cheese Frosting which goes really well with Carrot Walnut Cake and Red Velvet Cake (the pic above). Most bakeries (even the really good ones) use fresh cream and add the cream cheese essence to it, probably because it’s more economical to do so. But it will never even come close to how the real cream cheese frosting tastes.
This recipe will be enough for an 8” inch cake.
Cream Cheese – 150 gms (I use Britannia)
White Butter (room temp) – 30-40 gm
Icing Sugar – to taste
Vanilla essence – 1/2 tsp
Lemon Juice – 1/2 tsp (optional)
- Beat the cream cheese and white butter together until soft and smooth (about 2 mins)
- Add the icing sugar slowly while blending.
- Add the vanilla essence and lemon juice.
Note – Add a tsp of milk if the icing is too thick. Add more sugar if the icing is thin. If the icing is too thin for spreading, refrigerate the frosting for half an hour before spreading.
The cake should be refrigerated immediately after frosting.