Cream cheese frosting by Sammantha Patel

Cream cheese frosting

70g softened butter
200g cream cheese (I use Philadelphia )
400g icing sugar sifted

Beat the butter till its super soft then add the cream cheese till combined don't over beat or cream cheese goes runny, next add half the sugar till combined then add the rest.

Now you will have perfect pipe-able, spreadable non runny cream cheese frosting. This is the method I use and always comes out delish .



AND

Red velvet cake

150g softened butter
150g sugar
2eggs
Pinch of salt
1 tbsp vanilla essence
125g flour
25g cocoa powder
1 tbsp red food colouring
1/1-2 tsp baking powder

Preheat oven Gas mark 4
Line tin with parchment paper

Mix together the butter and sugar till fluffy then gradually add the beaten eggs, salt and vanilla.
Add half the flour to stop from curdling.
Then add rest of flour, cocoa powder and baking powder till all mixed.
Add food colouring and mix well.
Tip into tin and cook for 40-45mins or until skewer comes out clean from the middle of cake.
Leave in tin for 5mins, then remove from tin remove parchment paper nd leave to cool on wire rack.

If making cupcakes same temperature but for 20-25 mins check after 20 mins with skewer then leave to cool on wire rack.
Made them before came out lovely light and delicious.