Cream cheese frosting recipe

Most recipes only use cream cheese frosting for rich cakes like carrot or red velvet but I like this frosting on any cake, even your basic vanilla. This will be enough to frost 12 cupcakes or 6 large muffins.

Ingredients

• 100g Soft cheese (also known as cream cheese, I prefer Philadelphia)
• 25g Unsalted butter (at room temperature)
• 125g Icing sugar

Instructions

1. Add all the ingredients into a bowl with high sides (suitable for whisking).
   
2. Mix the soft cheese, unsalted butter and icing sugar with a spoon until you have a porridge-like texture (I find this step necessary so you don't get covered in a cloud of icing sugar in the next step).
3. Use an electric whisk to blend the frosting. Don't stop until all lumps of butter and cheese are whisked away (literally!) and it becomes light and fluffy - whisk for longer to make it thicker.
4. Spread over your cupcakes with a spatula or fill a zip lock bag, snip the corner and pipe.
   

The longer you whisk the frosting the thicker it will become and therefore the easier to pipe but it will be ready to spread over your cupcakes as soon as all lumps are gone.

These are the reasons I love cream cheese frosting:

• This recipe will transform any cupcake, even if you have cooked them a little too long and they are a bit crisp on top - they will still taste delicious.
  
• I find that this frosting helps to keep your cakes nice and moist if you eat them gradually over a week like me and it doesn't separate over time like butter cream.
• The frosting comes out in very white so you can add any colour to it and get a great effect. White also goes with any colour of sprinkles.