The perfect cream cheese frosting

A classic recipe from Peggy Porschen for the perfect cream cheese frosting!

Image credit: Cream Cheese Frosting Recipe

A classic recipe for the perfect cream cheese frosting, taken from Peggy Porschen's book 'Love Layer Cakes', published by Quadrille £20.


You will need:


  • 250g full-fat cream cheese, softened slightly
  • 250g unsalted butter, softened
  • 625g icing sugar, sifted
  • 1 tablespoon vanilla extract



Makes 1.125kg cream-cheese frosting


Place the butter and a third of the sugar in a separate bowl and cream until very pale and fluffy. Add another third of the sugar and repeat.


Add the remaining sugar and beat again, scraping the sides of the bowl to ensure no lumps remain. Add the cream cheese, a little at a time, and mix at low speed until combined.


Chill until firm enough to spread or pipe.


Cream-cheese frosting will keep for up to 2 weeks in the fridge.

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