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  • 1 block Philadelphia cream cheese, chilled
  • 113 g butter (equal to a stick of butter), room temperature  (I use Flora Original as our NZsupermarkets don’t sell butter similar to Wooden Spoon/Stork Bake etc.)
  • 5 ml vanilla essence
  • 4  tablespoon Kahlua Coffee liqueur
  • 3 ½ cups icing sugar (powdered sugar/confectioners sugar), sifted (I use closer to 5 – 6 cups so I can get a more firmer frosting when using a piping bag. Adjust the amount of icing sugar until you have the desired consistency)

With a hand or stand mixer on low, beat the cream cheese and butter until well combined, smooth and lump free.
Add the vanilla essence and Kahlua and give it a quick mix.
Add the sifted icing sugar, one cup at a time.
Once all the icing sugar has been incorporated, increase the mixing speed to a higher speed and beat until light and fluffy.
Transfer frosting into a piping bag (or use a spatula).

I use a Wilton 1M frosting tip and can frost roughly around 26 – 30 cupcakes.

Photo and recipe:  Landi Ferreira

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