This cream cheese frosting recipe by the food department is used here for a moist and decadent hummingbird cake.
- 750 g cream cheese, at room temperature
- 125 g butter, at room temperature
- 2 cups icing sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Combine the cream cheese, butter and half of the icing sugar in the bowl of an electric mixer. Beat for 5 minutes or until light and fluffy, add the remaining icing sugar and beat for another 3 minutes. Use as required.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.