Cream Cheese Frosting – Pani Reka Kirīmi Tīhi
Of all the buttercreams to put on a cake, a cream cheese one is right up there with my favourites! I love that it has a subtle savoury note with just enough puehu huka (icing sugar) to bring a touch of sweetness to whatever baking I am creating. I used this recipe to cover my sticky date cake and it was perfect together. You could also use it on my banana cupcakes or my whole orange cake (gf & df).
Cream Cheese Frosting – Pani Reka Kirīmi Tīhi
A simple cream cheese icing made with butter, cream cheese, a touch of icing sugar and vanilla.
Servings 1 small layered Cake or 15 cupcakes
Ingredients
Cream Cheese Frosting – Pani Reka Kirīmi Tīhi
- 120 g pata kūteretere (softened butter)
- ⅔ C puehu huka (icing sugar)
- 2 tsp wanira (vanilla)
- 250 g kirīmi tīhi (cream cheese, make sure it has had at least an hour on the bench to come to room temperature, this will help make a nice, smooth frosting)
Instructions
Cream Cheese Frosting – Pani Reka Kirīmi Tīhi
- Add the pata kūteretere (softened butter), puehu huka (icing sugar) and wanira (vanilla) in to a large bowl. Whip for a few minutes until light and fluffy in colour.
- Add the room temperature kirīmi tīhi (cream cheese). If it isn't quite at room temperature, gently smooth out the cream cheese on to a plate with your spatula to remove the lumps before whipping. Cream cheese can split if it is over whipped so this helps stop that.
- Whip again for only a minute or so until smooth and it is ready to go! Pipe, smear or do whatever you want to do to your cakes, cupcakes or baked goods!
- This can also be put in to a sealed container and be kept in the fridge. It needs to be brought to room temperature for 20 minutes and then whipped briefly before using if you are doing so.
Just a question- I wondered if you would normally use salted or unsalted pata kūteretere?
Thanks
Kia ora Emma!
I always use salted pata kūteretere (softened butter) as I love the flavour but if you wanted to use unsalted the recipe will not be too much different!