Cream Cheese Icing

Ingredients:
120g butter
120g cream cheese
110g icing sugar, sifted
4-5 tsp fresh lemon juice


Method:
1. Combine butter and cream cheese. Cream until light and fluffy.
2. Add icing sugar and beat again until light and smooth.
3. Add lemon juice and beat to incorporate. Store left over cream cheese icing in refrigerator.


Suggestions:
Cakes which use this icing as frosting include:
1. Carrot & Raisin Cupcakes

Hi Jo,

May i know how long can this icing be kept in the fridge? TIA

Hi citrus,
Try not to keep more than a week as it is actually dairy product.

You can also freeze leftovers, airtight it keeps for about 1 month. Just rebeat before using again, after it has thawed of course

Hi. Has anyone tried Tatura's cream cheese? It's about RM7 compared to Kraft's RM10 for 250g. I bought two packs but have not tried them yet. Just wondering how Tatura's cream cheese is, compared to Kraft's. Taste-wise and texture-wise.

Another question: Is it possible to overbeat the creamcheese/butter mixture, thus causing it to become soft?

#rd question: I'd like to get a thick consistency cream cheese icing without using too much icing sugar. Would reducing the butter (by half or more) work?

I haven't tried Tatura's CC as I am sickeningly loyal to Kraft. Zalina you can get Kraft at BWY for RM6/250g. Don't buy it at the supermarket! Of course it's not packaged as nicely, but it's the same thing.

It is possible to overbeat the cream cheese, the icing becomes runny, and even after it's chilled when it comes back to room temp it will soften again.

When I make CC icing, I usually beat the butter & icing sugar first till creamy/fluffy, then beat in COLD cream cheese, cut into cubes, one at a time. Beat only until fully mixed in.

My proportions are 250g CC, 2 oz butter, 100g icing sugar, 1 tsp vanilla or lemon juice or whatever flavoring as desired.

I never succeed at tainting this frosting. it will became separated with white spot. How to taint one?

zalina, I tried Tatura once. it's okla. I still prefer my Kraft Philadelphia cream cheese. Still the best.

Shimi, thanks for the tips.

Beldandy .... did you use gel paste or liquid colour? I'm wondering too if it's possible to have coloured cream cheese frosting. So boring going with with natural colour all the time.

Okay .... I tried making cream cheese icing with the Tatura cream cheese this morning. Texture: it feels more 'springy' to the touch (I am thinking ... hmmmm ... like stretchable). Taste-wise: it taste 'cheesier' compared to Kraft's.

I've colored my cream cheese frosting green, no problems using gel colors

I used the normal food colouring.
I guess that's where I'm wrong..better try the gel ones!