Simple Cream Cheese Frosting - Pani Reka Kirīmi Tīhi
Need a quick but tasty buttercream or frosting (whatever you want to call it). 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 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 Caramel Date Cake and to decorate the top of the keke (cake) with.
How to make this Simple Cream Cheese Frosting:
Start this recipe by whipping together pata kūteretere (softened butter), puehu huka (icing sugar) and wanira (vanilla) until light and fluffy in colour. Add the room temperature kirīmi tīhi (cream cheese) and whip again until smooth. Koirā noa iho te mahi - that is all. It is now ready to pipe, smear or do whatever you want to do to your cakes, cupcakes or baked goods.
More recipes to try this frosting with:
This frosting would be the perfect topping for my banana cupcakes. I use a Simple Cinnamon Buttercream on my Whole Orange Almond Cake but again, this pani reka kirīmi tīhi (cream cheese frosting) would also work well. It would be delicious smeared on to my Spiced Gingerbread Loaf too.
Simple cake and cupcake decorations to try:
Are you making a cake or cheesecake but want it to stand out amongst the crowd? These White Chocolate Decorations take no time at all to make and are so easy to execute. Want to decorate my Chocolate Cake with Biscoff Buttercream with homemade māngohe (marshmallows)? It looks so beautiful and vibrant, try it here.
Want to decorate mawhene (muffins) or my Lime Pie with a whispy merenge (meringue)? Then try my French Meringue and Meringue Shards.
Videography and photography by Sarah Henderson.
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
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.
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!