Edna De La Cruz's Cream Cheese Icing
One thing that drives me a bit mad, is the whole US/Metric conversion thing that goes on in recipe's. Gets really frustrating when they talk about "sticks" of butter or a standard "bag" of something that we don't get in SA. Anyway, so this is MY conversion of Edna's recipe. Seemed to come out really nicely, smooth and creamy so feel free to try it out:
INGREDIENTS:
- 226 grams of butter (room temp) (Original says if marg is used, it will create a softer icing)
- 454 grams smooth cream cheese block (room temp)
- 907 grams icing sugar
- 2 tablespoons of milk
METHOD:
In a mixing bowl, cream butter and cream cheese together until smooth. Add sugar and milk. Beat until smooth.
I read somewhere you can add 1tsp of vanilla essence, which I did. I couldn't really taste the vanilla, but it tasted quite pleasant.
Makes about 5 or so cups.
Original Recipe : Edna De La Cruz's Creamcheese Icing
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