Thermomix Cream Cheese Icing
Sweet and tangy icing, which is smooth, creamy, and thick enough to hold its shape when piping.
Ingredients
- 250 g full-fat cream cheese in a brick shape, softened to room temperature (see notes)
- 50 g unsalted butter, softened to room temperature
- 320 g icing sugar
- 1 teaspoon vanilla extract
Instructions
- Add all the ingredients to the Thermomix bowl and mix for 15 sec/speed 5. Scrape down the bowl, then mix again for 15 sec/speed 5 until thick and creamy. If you want your icing a little thicker, add an extra tablespoon or two of icing sugar.
Notes
Cream cheese: Don't use spreadable cream cheese; otherwise, it will result in runny icing.
Quantity: This recipe makes enough to ice our Thermomix Carrot Cake, with a little left over, which can be stored in the fridge.
Storage: Cover and store leftover icing in the fridge for up to 5 days or up to 3 months in the freezer. After freezing, thaw in the refrigerator, then mix the icing in the Thermomix for a few seconds so it's creamy again.
