NOT A HUGE SWEET TOOTH?
Although I usually take icing off of sweets or avoid baking with icing altogether, I can’t resist a good cream cheese icing.
However, even then, I find that it is often too sweet so I have resorted to making my own. It is so simple that it literally takes less than 5 minutes and comes out perfect every time.
Since then, I have discovered interesting variations such as adding a bit of pumpkin spice to the mixture or cocoa powder or even flavoured extracts. You can’t go wrong.
I really like this basic icing to accompany the banana or pumpkin spice cake from yesterday’s post.
Perfect Cream Cheese Icing
250 g cream cheese (room temperature)
100 g butter (room temperature)
1/2 C berry sugar (I prefer this to the more coarse sugar)
1 Tbsp vanilla extract
1. Mix all ingredients until blended and smooth.
Nutrition per cake
Protein 9.9 g