Cream cheese filling-icing2016-02-25
- Yield : Enough to fill and top one 9 inch cake.
- Prep Time : 20m
- Ready In : 3:00 h
This cream cheese filling icing is a great filling and icing for Carrot cakes. It can be a little tricky to avoid it getting too runny so read the steps carefully!
- 450g Full-fat cream cheese, at room temperature.
- 125g unsalted butter, at room temperature.
- 300g Icing sugar.
- 1 Teaspoon pure vanilla extract
- Grated zest of 1 lemon
First, take your cream cheese and drain it. To drain, scoop out your cream cheese onto the centre of a square of muslin cloth. Gather up the cloth and twist it, like you would the top of a piping bag. Hold it over a bowl or sink, and apply pressure, and watch liquid drip out! Once it seems like no more will come out (if you squeeze too hard tiny bits of cream cheese will start to push out too!), set the ball down on some kitchen towel to allow it to dry Further with absolutely no liquid in it whatsoever.
In a medium-large heatproof bowl, heat the butter in the microwave for 10-15 seconds. You’re looking for it to be incredibly soft, but not completely melted so that it changes colour. It should still have some of it’s structure. Next, take a whisk and whisk the butter thoroughly – at first it will be very lumpy as there are still some bits of unmelted butter. Whisk vigorously until there’s only smooth, liquid butter.
Next, unwrap the muslin and scoop your cream cheese into the butter mixture. Use the whisk to whisk the two together until completely mixed. Now, switch from the whisk to a spoon or spatula.
Add in the icing sugar. I don’t normally weigh it – I simply continue to add it until the consistency seems right, It also depends on how sweet you’d like it! To add the icing sugar, hold a sieve over your bowl and add 150g at a time, sieving it into the bowl.
Add the vanilla extract and some of the lemon zest. Gently fold the icing sugar in slowly. The aim here is to keep the filling thick – if you over beat it by stirring it too many times, the filling will slacken (go more runny), so just barely beat in each lot of icing sugar before adding more.
The filling will at this point be thick it should be stiff enough it won’t fall from a spoon. If your filling isn't quite so thick, you can add a little more icing sugar and then place it into the fridge to cool thoroughly before piping or using to decorate.