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Cream Cheese Frosting Recipe
Cream cheese frosting is delicious on carrot cakes and red velvet cupcakes. I find the traditional version a bit to sweet and cloying so here is my recipe.
250g (8.82 ounces) cream cheese
90g (3.17 ounces) butter
2 cups icing sugar
200g (7.05 ounces) mascapone
1 teaspoon vanilla or lemon juice
Carrot Crispies
1/3 cup Sugar
1/6 cup Water
1 Carrot peeled and coarsely grated
(video directions are in the cream cheese video above) Place the sugar and water into a saucepan and stir until the sugar is dissolved. Add the carrot and stir briefly until coated in the sugar syrup and spread out. Wash down the sides of the pan with a pastry brush and boil over high heat until caramelized.
To check – take pan off the heat, place a small amount of carrot on a sheet of baking paper and once cooled it should be like sticky toffee. If it is not yet done return to heat. Once done pour whole lot onto baking paper and spread out into bite sized chunks and leave to cool. Place on top of cupcakes.
Carrot Cake Recipe
500g (17.64 ounces) carrots peeled and coarsely grated
3 large eggs
1/2 cup milk
2 cups sugar
1 cup oil
1/4 cup finely sliced candied ginger (optional)
1 cup walnuts or peacans toasted in the oven for 5 minutes at 180 deg C
3 cups plain flour
3 tsp baking powder
2 tsp cinnamon
Combine the carrot, eggs, milk sugar and oil. Mix in the ginger and nuts.
In a seperate bowl whisk or sieve the flour baking powder and cinnamon.
Fold flour into the wet mixture until just combined.
Spoon into cupcake cases and bake at 180 deg C for 20 minutes or until a skewer inserted into middle of the cupcake comes out clean.
2012
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hi ann
thanks a ton for all your creative ideas. my question is regarding the cream cheese frosting. i live in india and mascapone cheese isnt easily available here. cud i substitute it with something else. thanks ann God Bless.
sharon
Hi Sharon, you can actually make your own mascarpone cheese if you like. You will need cheesecloth, 1 tbsp fresh lemon or lime juice and 500ml of cream. Line a seive with 4 layers of cheesecloth and place over a bowl. Heat the cream in a saucepan until just boiling, pour in the juice a little at a time, stirring continuosly. Pour into the lined sieve. Do not squeeze the cheesecloth or try and push it through, just leave it. Place it in the fridge for about 12 hours – liquid will slowly drain out the bottom of the sieve and you will be left with mascarpone cheese in the cheesecloth.
Hi Sharon, you can make your own mascapone by buying 600ml cream, adding a tablespoon of lemon juice, pour into a cheesecloth resting on a sieve over a bowl and leave in the fridge overnight. Discard the liquid in the bowl.
Hie Ann
This is regarding the cream cheese. what is the original taste of the cream cheese? might seem like a silly question but i had bought the same for red velvet cake and it was salty!
Hi Chets I have never had salty cream cheese, the brand we use here is called phillidelphia cream cheese, you can get some variations like a cream cheese spread for sandwiches – perhaps that might have salt??
Can I use phillidelphia cream cheese instead of using mascarpone cheese?
Hi sham, yes you could cream cheese is thicker so you might need to adjust the quantities a little.
Hi Ann
I really love all your cakes, cookies cake pops, I think its just beautiful, like Sharon I too am in India (Delhi) and I cant find cream cheese here, would you have a recipe for cream cheese ?
Thanks Tons
Justina
Love the cream cheese recipe – can i freeze it with the mascapone cheese- i was planning on making a red velvet cake, decorate with cream cheese icing then freeze it – will this work?
Mandy
Hi Mandy, yes that should be fine.
Thanks I’m going to make a tester cake this weekend as I’m planning on making the red velvet cake for my wedding – i was planning on adding white chocolate flakes to the cream cheese frosting – hopefully this will freeze well……
Thank you Ann – what a lovely, helpful and inspirational website! I can’t wait to try some of your decorating ideas out!
Hello,
Am your to your tutoring and I really love it. I have one question, I am going to make a wedding chocolate cake, can I cover it with the Cream Cheese Frosting Recipe or do have any other suggestions.
Thanks
Hi Kerline Just a note make sure your cream cheese is the thick block type or this recipe will not be stiff enough for a wedding cake. I would be more likely to use white chocolate ganache for a wedding cake.
Hi Ann, I just found your site and have already fallen in love with your blogs and videos. They are amazing and helpful. I wanna try this frosting for red velvet cake. Mascapone in creacheese frosting would be amazing taste. Did you leave the mascapone at room temp before adding in?
Hi Aj, The mascapone came straight from the fridge, make sure your cream cheese is the block type not soft in a tub or it will not be firm enough.
Dear Ann,
love your website. i have a question re. your cream cheese frosting. we only have philadelphia style cream cheese here in Switzerland and not the more solid one you use. can I use some meringue powder to your recipe to make it stiffer and better for piping?
many thanks
marina
Hi Marina, not with this recipe you need the stiff cream cheese, I will have to look into making a recipe using the soft one (it has a higher water content) it seems that lots of people can’t get the tick one.
Thank you Ann for your reply. I guessed that too. I used it with Red Velvet cake for Mother’s day. Although I didn’t have 200 g of mascapone but the tasted is so delicious. Thank you for sharing great recipes.
They look beautiful AJ thanks for sharing