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
- Whip the pata kūteretere (softened butter), puehu huka (icing sugar) and wanira (vanilla) 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.
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