Cream Cheese Frosting - Pani Reka Kirīmi Tīhi

5 from 1 vote

Cream Cheese Frosting - Pani Reka Kirīmi Tīhi

A simple cream cheese icing made with butter, cream cheese, a touch of icing sugar and vanilla.

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Servings 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.