Cream Cheese Icing

Got our delicious Cream Cheese Icing with our Carrot Cake Baking Mix and are ready to bake them up?

Your instructions are below incase you need them and if you want to make this into normal buttercream Icing we have those instructions in a tab below.  if you want to see how easy they are to make you can always check out our videos. We also have great tips and tricks on all our baking mixes in there too so take a peek. If you have any questions at all please let us know, you can send us a DM, email or via our contact us page. We are always happy to chat and no question is to big or small. 

What you need to add:

55g Unsalted butter at Room Temp

110g Firm Cream Cheese (Philadelphia Block Cream Cheese)  

1/2 tsp Vanilla Essence

How to make our delicious Cream Cheese Icing:

·       Take your butter out of the fridge and let it come to room temperature you want it to be softer to incorporate with your cream cheese easily

·       Once the butter is room temp chop into small pieces and add it into your stand mixer with your Cream Cheese, we use the Philadelphia Block Cream Cheese you need the firmer block for this not the spreadable kind

·       Mix on medium – high speed for 1 minute, scrape down the bowl to make sure it is all mixing properly and mix again for another 1 minute on med-high speed.

·       Add your Bake it Buttercream mix to your bowl in about 3 parts so you don’t get an icing explosion & it incorporates properly, mix for about 30 seconds after each addition on medium before adding the next portion of icing 

·       Once the 3 parts are added, add your vanilla essence in & mix on medium-high speed for 1 minute, stop to scrape down the sides and base of the bowl again to make sure all the ingredients get mixed properly and nothing is stuck to the sides then mix again for 1 more minute on that medium/high speed

·       Cream cheese icing is slighter thinner or runnier than buttercream icing which is thick and fluffy.

·       Before decorating make sure your carrot cake or cupcakes are completely cold, you don’t want even a little bit of warmth otherwise your icing will melt and start slipping off

·       Once your buttercream done its ready to use, pop it into your piping bag or simply ice with a knife, cream cheese will not hold as well as normal buttercream, but you can still pipe it to get the effect

·       You can leave as is or top with your favourite sprinkles!

·       Iced Carrot Cake or Cupcakes can stay in an airtight container in the fridge for up to a week. As this has cream cheese in it, it does need to be refrigerated to stay fresh so don’t leave it out like a normal cake

·       To serve your cake take it out and let it come to room temp before you eat them so that it can soften again, and the flavours will pop through more