This frosting goes perfectly with the lemon cupcakes listed below. It's lovely and quick to make, which is often a bonus if you haven't got hours to spend baking.
Ingredients enough to frost 15 large cupcakes
zest of 1 lemon
300g icing sugar
50g unsalted butter at room temperature
125g cream cheese
1) Beat the icing sugar and butter together until well mixed.
2) Add the cream cheese & lemon zest and beat for a few minutes until your mixture is lovely and fluffy.
If you find the frosting too sweet, just add a bit more cream cheese, or vice versa if it's too cream-cheesy!
3) Fill a piping bad fitted with your nozzle of choice and pipe away, starting at the outer edge of the cake & swirling inwards. Or, spread onto the cake using a small pallette knife.
This basic cream cheese frosting is pretty forgiving in terms of quanitites - you can add a bit of this and a bit of that without it going too wrong.
You can really see how much the icing melted by comparing the two pictures! Wasn't a problem though :) I'm liking the addition of action shots to this little blog :)
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