Ginger × Jack O'Frost
🥕 Ginger & Jack’s Creamy Cream-Cheese Frosting
Soft, tangy and thick enough to swirl.
Ginger's photo is still in the oven
Recipe at a glance
⏱ 10 min🍪 Makes enough for 12 cupcakes🔥 NO COOK⭐ Easy
- Prep time
- 10 minutes
- Cook time
- No cooking
- Makes
- Enough for 12 cupcakes or one 8-inch cake
- Difficulty
- Easy
From Ginger's pantry
You'll need
- ½ cup (115 g) softened cream cheese
- ¼ cup (57 g) softened unsalted butter
- 1½ cups icing/powdered sugar
- ½ tsp vanilla
- A tiny pinch of salt
Aprons on
Let's make it
Beat the cream cheese and butter until creamy.
Beat in the vanilla and salt.
Gradually add the icing sugar until smooth and spreadable.
Refrigerate the frosting — and the finished cake too, if it is not eaten right away.
Cooking options
🥣 No Cooking Needed
Beaten together cold. Keep the frosting — and anything frosted with it — in the fridge.
In the kitchen
- Jack: “Needs more frost.”
- Ginger: “It needs more frosting.”
- Jack: “That’s literally what I said.”
Contains: Milk. Always check the labels on your own ingredients with a grown-up.
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