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Vanilla Bean Cream Cheese Frosting


  • 125 best quality cream cheese
  • 500 g icing sugar sifted
  • 125 g unsalted butter - softened at room temperature
  • 1.25 mls vanilla purée
  • finely grated zest of ½ an orange
  • Lindt Intense Orange Chocolate finely grated for decorating


  • using an electric mixer cream together the sugar and butter on low speed until incorporated
  • increase the speed to high, and mix until almost white and fluffy, about 5 minutes (occasionally turn the mixer off, and scrape down the sides of the bowl with a rubber spatula)
  • reduce the speed of the mixer to low
  • add the vanilla & zest, raise the speed to high and mix briefly again
  • add the cream cheese and beat until fluffy
  • Pipe or spread onto cakes as desired


modified from Browniegirl's recipe
be patient as this takes some time but do not beat for too long or it will go runny
May be stored in the refrigerator for up to 3 days