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Buttercream icing

Buttercream icing Cook Expert

Preparation : 5 min Resting : 1 hr
Cooking : - Equipment :
Difficulty :
Rating :
 4 rates
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Serves MAKES 12 CUPCAKES :
300 g full fat cream cheese,
such as Philadelphia®
50 g unsalted butter, softened
or at room temperature
100 g icing sugar
1 tbsp lemon juice
zest 1 organic lemon
1Fit the food processing bowl with the mini bowl. Place all the ingredients in the mini bowl and mix for 1 minute with the FOOD PROCESSOR programme, until smooth.
2Transfer the buttercream icing to a piping bag fitted with a star nozzle and refrigerate for at least 1 hour before decorating the cupcakes.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016

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Yvonne

I used the metal bowl as I was making a huge batch and it worked like a dream. Great consistency although I had to add more icing sugar from the recipe. I needed to use the spatula for scraping it off the sides and lid but nonetheless it took me minutes to prepare 1.5kg of buttercream icing