How to make it

  • Alejandro's Cream Cheese Frosting
  • 100g cream cheese, (Philadelphia is perfect for this)
  • 200g icing sugar, sifted
  • 25g unsalted butter, melted and cooled
  • Whip the sifted icing sugar and cream cheese until light and fluffy. I use a mixer with a whisk attachment for this stage.
  • Pour the cooled melted butter slowly into the whipping cream cheese mixture, whip the cream cheese mixtrue for a couple of mintues to incorporate air.
  • Let the cream cheese frosting set in the fridge for at least one hour before using. This frosting is best made the day before required so that it can set slightly and get a fantastic gloss.
  • This frosting is fairly soft, take it out of the fridge for 20 minute before needed to come to room temperature.
  • Garnish the cupcakes with the cream cheese frosting and make it look extra pretty with silver balls and edible glitter.
  • Makes 12 cupcakes
  • I buy the edible glitter from our local cake craft shop. Please make sure that the glitter is edible, do not use craft glitter. I also found this website that sells it for a very reasonable price, Celebration Toppers. A small tub goes a very long way providing you apply the glitter with a small brush. I found a very fine brush at the same cake shop however you could alternatively buy a cheap painters brush from a craft shop. Dip the dry brush into the glitter and shake it over the iced cupcakes to apply a bit of glitz and sparkle to your cupcakes.

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