Cream Cheese Frosting

Hello friends!

I know I have shared this recipe in one of the posts before. Just thought that I would make one post just sharing about this frosting. Well, when I first bake Pandan Gula Melaka Cake, I came across Chef Sarah's Youtube channel and oh well I did not regret even once, following her recipe. The cake was delicious and was a hit when I brought to my office for a birthday celebration.

The cream cheese was super yummy! I used a different method to make cream cheese frosting before but it wasn't as good as this one. Based on the original recipe shared by Chef Sarah, I give it a little tweak so that the cream cheese can be paired with other cakes like Red Velvet cake, Carrot cake and some others . The cream cheese itself is yummy, light, and very easy to make. You will have no regrets. This is definitely the recipe you wanna stick with!

Here's how:
Adapted from Chef Sarah

Ingredients:
150g cream cheese
40g butter
1/4 cup icing sugar
1 tsp vanilla essence

First step: Make the cream cheese mixture
1. Beat cream cheese with butter together until combined.
2. Add in sifted icing sugar and vanilla essence
3. Beat until combined. Set aside.

200ml non dairy whipping cream
1/4 cup icing sugar
2 tsp cornstarch or corn flour

Second step: Whip the cream
1. In a cold bowl with cold balloon whisk (you have to chill about an hour in fridge before using), beat cold non dairy whipping cream until you see a streak like form.
2. Add in sifted icing sugar and cornstarch
3. Beat on high speed until a stiff peak form

Last step: Mix together
1. Add in cream cheese mixture into whipped cream
2. Mix until combined.
3. Cover bowl with clear wrap & chill in fridge for 1-2 hour
4. This frosting is best used when it's chilled.

That's all. Yeap. It's so easy right?!

You have to remember:
- All ingredients except non dairy whipping cream must be at room temperature, especially for cream cheese and butter. A cold butter and cream cheese is difficult to beat. The cream cheese will take longer time to smooth.
- Non dairy whipping cream should be cold but melted. Take out the frozen cream, let it melt and before you use it, put it back in fridge for a while.
- Bowl and balloon whisk need to be chilled as well to stabilise the whipping cream
- Cornstarch is used as an agent to stabilise whipping cream so that it can last longer in room temperature.

That's all I guess, I hope you will try it. And if you do, do tag me on instagram @schonebacker or on my Facebook page. I'm looking forward to it!! I hope you will love this recipe as much as I do.  Any questions just drop on the comment below, or email me at schonebacker27@gmail.com . I'm happy to help.

 Love,
Muna

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