Wednesday, March 20, 2013

Homemade Cream Cheese Icing

I have rarely come across a homemade cake that's better than a cake made from Betty Crocker Cake Mix. Mix cakes are just so soft and moist and as they say, "if it ain't broke, don't fix it" so I rarely make a cake from scratch. When it comes to cake, for me it's all about the icing. It has to be perfect.

Recently I've had a bit of an obsession with red velvet cake. I have never made a red velvet cake from scratch, but I was keen to try the Betty Crocker version and attempt to make homemade icing for the first time. These cupcakes turned out brilliantly so I thought I'd share how I made the icing.


1 small tub of Philadelphia Cream Cheese
1 250g block of unsalted butter (softened)
Approximately 3 1/2 to 4 cups of powdered sugar (icing sugar)
3 tablespoons vanilla extract


  1. In a big mixing bowl, combine cream cheese, softened butter and vanilla with a handheld mixer on the slowest speed.
  2. Gradually add sugar a little at a time while continuously mixing. While doing this, try to move the mixer in a way so that the butter mixture folds over the dry sugar so you don't make a mess. Continue doing this until the icing reaches the appropriate consistency and sweetness. I used about 3 1/2 cups and it turned out perfectly.
  3. Ice cake and store in the refrigerator covered.


  1. I made a three tier red velvet cake plus additional cupcakes for the company baking competition. I used an excellent recipe from the Hummingbird Bakery cupcake book. You should check it out. It stayed moist and didn't taste like food colouring which i always a win.

    1. Thanks for the suggestion - might have to try that sometime! xx


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