Cream Cheese Icing (Salty-Sweet)
This cream cheese icing recipe has a slight twist on the original cream cheese frosting recipe. The ingredients includes maple syrup and peanut butter to the equation making it a delicious salty sweet flavour making it the perfect addition to any sweet carrot cake.
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Ingredients Top Tips
Icing sugar: Sift the icing sugar before adding it to the mixture to prevent lumps and ensure a smooth texture.
Maple syrup: Use pure maple syrup for the best flavor. If you prefer a less sweet icing, you can reduce the amount of maple syrup or omit it entirely.
Peanut butter: Choose a smooth, creamy peanut butter for easy mixing. If using natural peanut butter, make sure to stir it well before adding to the icing.
Softened butter: Ensure the butter is at room temperature before creaming it with the cream cheese. This will help create a smooth and well-combined icing.
Cream cheese: Use full-fat cream cheese for the best flavour and texture. Make sure it is also at room temperature before mixing to avoid lumps.
Vanilla extract: Use pure vanilla extract for the best flavour. You can also experiment with other extracts like almond or maple for a unique twist.
Additional tips:
- Make sure all ingredients are at room temperature before mixing to ensure a smooth and creamy icing.
- If the icing is too thick, you can add a little milk or more cream cheese to thin it out. If it’s too thin, add more icing sugar until you reach the desired consistency.
- For a nutty crunch, consider adding some finely chopped peanuts to the icing or as a garnish on top of your baked goods.
Ingredients
- 100 g Soft Cheese
- 1 tbsp Peanut Butter (or tahini)
- 200 g Butter (softened)
- 600 g Icing Sugar
- 1 tbsp Maple Syrup
- 1 tsp Vanilla Extract
How to make cream cheese icing
STEP 1: Beat the cream cheese and peanut butter together until smooth.
STEP 2: Add the butter, icing sugar, maple syrup and vanilla extract and beat or whisk again until smooth and fluffy.
What can I use with cream cheese icing
This recipe for cream cheese frosting is a versatile frosting that pairs well with many desserts. Here are some suggestions:
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- Carrot cake: Cream cheese icing is a classic pairing with carrot cake, complementing the cake’s warm spices and moist texture.
- Red velvet cake: The tangy cream cheese icing balances the cocoa flavour in red velvet cake.
- Cinnamon rolls: Spread cream cheese icing over warm cinnamon rolls for a decadent breakfast or dessert.
- Banana cake or bread: The sweetness of cream cheese icing complements the flavor of banana baked goods.
- Pumpkin spice cake or muffins: Cream cheese icing is a perfect match for the warm, autumnal flavours of pumpkin spice.
- Zucchini/Courgette bread: Like carrot cake, zucchini bread benefits from the tangy sweetness of cream cheese icing.
- Chocolate cake: Cream cheese icing can provide a nice contrast to the richness of chocolate cake.
- Lemon cake: The tangy flavours of cream cheese and lemon complement each other nicely.
- Cupcakes: Use cream cheese icing to top cupcakes of various flavors, such as vanilla, chocolate, or fruit-flavoured.
- Cookies: Spread cream cheese icing between two cookies to make sandwich cookies, or drizzle it over sugar cookies or ginger cookies.
Remember, the peanut butter and maple syrup in your specific recipe will add extra flavours to the icing, so keep that in mind when pairing it with desserts.
How to store leftover cream cheese icing
Leftover cream cheese frosting can be stored in the refrigerator or freezer, depending on how soon you plan to use it.
Refrigerator storage:
- Transfer the icing to an airtight container and place it in the refrigerator.
- When properly stored, cream cheese icing can last for up to 7 days in the refrigerator.
- Before using the refrigerated icing, let it sit at room temperature for about 15-30 minutes to soften, then stir well before applying to your cake.
Freezer storage:
- Place the cream cheese icing in an airtight, freezer-safe container, leaving some space at the top for expansion.
- Label the container with the date and amount of icing.
- Frozen cream cheese icing can be stored for up to 2 months.
- To thaw, transfer the container from the freezer to the refrigerator and let it thaw overnight.
- Once thawed, use the icing within 5 days. Stir well before using, as the consistency may change slightly after freezing and thawing.
Cream Cheese Icing Recipe
Equipment
Ingredients
Cream Cheese Icing
- 100 g Soft Cheese
- 1 tbsp Peanut Butter (or tahini)
- 200 g Butter (softened)
- 600 g Icing Sugar
- 1 tbsp Maple Syrup
- 1 tsp Vanilla Extract
Instructions
Cream Cheese Icing
- Beat the cream cheese and peanut butter together until smooth. Add the butter, icing sugar, maple syrup and vanilla extract and beat or whisk again until smooth and fluffy.
Notes
Nutrition
