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

If you prefer to make classic buttercream then use the instructions below

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:

·       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

This is how you make Classic Buttercream Icing Instead of Cream Cheese icing as there is no powdered cream cheese inside you can switch it to make classic buttercream instead

Ingredients to Add:

🧁 125g of room temp butter
🧁 1 tsp of Vanilla
🧁 1.5 tsp Milk

We follow our buttercream instructions on how to make our buttercream: 

• Take your butter out of the fridge and let it come to room temperature
• Once the butter is room temp chop into small pieces and add it into your stand mixer and mix on medium – high speed for 3 minutes until the butter is light in colour and looks smooth. Scrape down the bowl halfway and again once it is finished mixing so the butter isn’t sticking to the bottom. This step is called ‘creaming the butter’
• Add your Icing mixture to your bowl in about 3 equal parts so you don’t get an icing explosion, mix for about 30 seconds after each addition before adding the next portion of icing
• Once the 3 parts are added, add your vanilla and milk (you can use any milk substitute or water if needed but it’s nicer with that dash of milk)
• Mix on medium 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
• Mix on medium – high for at least 5 minutes and stop halfway to scrape the sides and base of the bowl
• You want the butter and icing sugar to be completely incorporated and mixing for at least five minutes. This step is essential to get the right flavour and perfect buttercream texture
• You will notice the buttercream become lighter in colour and it should have a perfectly balanced taste that’s not too sweet and not too buttery
• If you find any butter hasn’t incorporated properly just give it a mix with your spatula or spoon, it could just be getting missed by your machine
• Before decorating make sure your cake is completely cold, you don’t want even a little bit of warmth otherwise your icing will melt and start slipping off

Ingredients: 

🧁 100g of room temp butter
🧁 200g of Soft Icing Mixture (the pink one from the CSR brand)
🧁 1 tsp of Vanilla
🧁 1.5 tsp Milk
🧁 3/4 of a teaspoon of Ground Cinnamon (not cinnamon sugar) 

We follow our buttercream instructions on how to make our cinnamon buttercream: 

• Take your butter out of the fridge and let it come to room temperature
• Once the butter is room temp chop into small pieces and add it into your stand mixer and mix on medium – high speed for 3 minutes until the butter is light in colour and looks smooth. Scrape down the bowl halfway and again once it is finished mixing so the butter isn’t sticking to the bottom. This step is called ‘creaming the butter’
• Add your Icing mixture to your bowl in about 3 equal parts so you don’t get an icing explosion, mix for about 30 seconds after each addition before adding the next portion of icing and add your Cinnamon
• Once the 3 parts are added, add your vanilla and milk (you can use any milk substitute or water if needed but it’s nicer with that dash of milk)
• Mix on medium 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
• Mix on medium – high for at least 5 minutes and stop halfway to scrape the sides and base of the bowl
• You want the butter and icing sugar to be completely incorporated and mixing for at least five minutes. This step is essential to get the right flavour and perfect buttercream texture
• You will notice the buttercream become lighter in colour and it should have a perfectly balanced taste that’s not too sweet and not too buttery
• If you find any butter hasn’t incorporated properly just give it a mix with your spatula or spoon, it could just be getting missed by your machine
• Before decorating make sure your baked goodies are completely cold, you don’t want even a little bit of warmth otherwise your icing will melt and start slipping off

If you have any questions at all please let us know, you can send us a DM, email at hello@bakeitbygiovannellis.com.au or via our contact us page. We are always happy to chat and no question is to big or small. We always respond so if you don't hear back from us then please reach out as we may have not got your message