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A two layered vanilla cake is being decorated in with simple cream cheese frosting that is being spread on to the top of the cake. It is on a wooden board with flowers in the background.
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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. Perfect for decorating cakes, cupcakes or biscuits.
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Servings 1 small layered Cake or 15 cupcakes

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.