Time for some frosting BABY!

Anyone is reading here? I wonder. Well at least my best friend Elfy.(Elfy I miss you so so so so oh oh much!)

Been talking a lot about cupcakes, I feel such a need to finally share what I have experimented in my cupcake journey. I still remember the first time I figured out what buttercream is, I actually wanted to throw up. WHAT?!? It is butter mixed with icing sugar and flavourings. That is so not healthy and I can't help thinking picking up a stick of butter and chewing it directly. YUCK! From that day on, I don't make buttercream at all. Neither it tastes bad, it gets this oily shiny outlook one day after being frosted on cupcakes.

I felt relieved when I knew I could use cream cheese to frost cupcakes. That's so much better and it actually tastes way better than buttercream! These days butter and cream cheese are pretty at the same price so there is nothing to worry about. I am going to share the basic cream cheese frosting recipe and what you can do to make different types of frosting. There are so many variations you can have. Get inspired and make your personal frosting! It requires a lot less icing sugar than usual recipes and most importantly, you should use the legendary vanilla bean paste if you can afford. It makes such a huge difference. I will talk about it later here. Enjoy frosting!

Vanilla Cream Cheese Frosting

(Frosts about 12 cupcakes)

250g cream cheese (preferably Philadelphia)
80g unsalted butter
63g/half cup icing sugar
1 tablespoon vanilla bean paste
1 tablespoon milk (optional)

1) Make sure cream cheese, butter and milk are in room temperature.
2) In a big mixing bowl, cream butter and cream cheese until smooth.
3) Sift icing sugar and mix into the cream cheese mixture gradually.
4) Add vanilla bean paste. Mix well.
4) If you think the mixture is too thick, add 1 tablespoon of milk and mix well.


Not feeling satified with the plain vanilla flavour? Here are some variations you can do:


Add half cup crushed blueberries and you have blueberry frosting!



Shave some dark chocolate on top after you frost the cupcake to create a dark and white frosting.

Mix the cream cheese frosting with 2 tablespoons of raspberry jam and you got this cute pink-ish raspberry frosting.

Dissolve 2 tablespoons of instant coffee powder with 1 tablespoon of boiling water. After it has been cooled, mix well with the cream cheese frosting and here you go! Coffee frosting!