Need a quick but tasty buttercream or frosting then look no further than this Simple Cream Cheese Frosting. Of all the buttercreams to put on a cake, a cream cheese one is right up there with the best.
I love that this Simple Cream Cheese Frosting has a subtle savoury note, with just enough puehu huka (icing sugar) to bring a touch of sweetness to any baking. I used this recipe to cover my Sticky Caramel Date Cake and to decorate the top of the keke (cake) with but there are so many ways to use it.
More recipes to try this with:
This frosting would be the perfect topping for my Banana cupcakes, my Whole Orange Almond Cake or my Spiced Gingerbread Loaf.
Videography and photography by Sarah Henderson.
INGREDIENT TIPS FOR THIS SIMPLE CREAM CHEESE FROSTING:
- Butter: I prefer salted pata (butter) because of the deep flavour but unsalted works.
- Icing sugar: This helps whip up the cream and subtly sweeten it. No other huka (sugar) will do.
- Vanilla: I love to use a wanira (vanilla) with seeds in this recipe as the cream looks beautiful when it has speckles of vanilla bean in it. However, if you don't have any just use what you have.
- Cream cheese: For the best frosting, make sure you use full fat kirīmi tīhi (cream cheese). I would not recommend spreadable or lite cream cheese because it does not have the same hold.
Expert Tips:
Make sure the cream cheese is room temperature before whipping. This will only take 30 minutes to an hour on the bench. This ensures it whips smoothly.
If the kirīmi tīhi (cream cheese) isn't quite at room temperature, smooth it on to a plate with your spatula to remove the lumps and leave it for 15 minutes before whipping.
STEP BY STEP INSTRUCTIONS FOR THE SIMPLE CREAM CHEESE FROSTING:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Whip the Butter and Sugar:
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.
2. Add the Cream Cheese:
Add the room temperature kirīmi tīhi (cream cheese).
Note: If the kirīmi tīhi (cream cheese) isn't quite at room temperature, smooth it on to a plate with your spatula to remove the lumps and leave it for 15 minutes before whipping.
Whip it all together for only a minute or so until smooth and then it is ready to go!
3. Decorate with the Simple Cream Cheese Frosting:
Pipe, smear or do whatever you want to do to your cakes, cupcakes or baked goods!
Store the Frosting:
This can also be put in to a sealed container and be kept in the fridge for up to five days.
If it has been sitting in the fridge longer than four hours, bring it to room temperature for 20 minutes. Then whip it for a minute or so before using it.
There are so many more recipes to see, so check out these
Techniques
Whether it is frostings or meringues, we have you covered.
DID YOU ENJOY THIS RECIPE?
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Cream Cheese Frosting - Pani Reka Kirīmi Tīhi
Ingredients
Cream Cheese Frosting - Pani Reka Kirīmi Tīhi
- 120 g pata kūteretere (softened butter)
- ⅔ C (110 g) puehu huka (icing sugar)
- 2 teaspoon 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
Whip the Butter and Sugar:
- 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 Cream Cheese:
- Add the room temperature kirīmi tīhi (cream cheese). Note: If the kirīmi tīhi (cream cheese) isn't quite at room temperature, smooth it on to a plate with your spatula to remove the lumps and leave it for 15 minutes before whipping.
- Whip again for only a minute or so until smooth and it is ready to go!
Decorate with the Simple Cream Cheese Frosting:
- Pipe, smear or do whatever you want to do to your cakes, cupcakes or baked goods!
Store the Frosting:
- This can also be put in to a sealed container and be kept in the fridge for up to five days.
- If it has been sitting in the fridge longer than four hours, bring it to room temperature for 20 minutes. Then whip it for a minute or so before using it.
Emma Diack
Just a question- I wondered if you would normally use salted or unsalted pata kūteretere?
Thanks
Naomi Toilalo WhānauKai
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!