Beat the cream cheese and sugar with an electric mixer until smooth and combined, scraping down the sides of the bowl as you go.

Add the cream and mix until the frosting is thickened, smooth and the sugar has dissolved, adding a little more cream if needed to reach your desired consistency. Cover and place in the fridge until ready to use.

Notes: This recipe makes enough frosting for 1x 20cm round cake, 1x 20cm tray bake or 1 standard loaf cake. If you’re serving this cake on a hot day, or if it’s going to stand for a while before serving, we suggest using long-life cream or Orley Whip instead of cream – it’s a more stable alternative.

FLAVOUR VARIATIONS

Passionfruit: Mix 1-2 tbsp strained passionfruit juice into the frosting and use the reserved passionfruit pulp to decorate. Have a look at our delicious Coconut & Passionfruit Cake for the full recipe!

Citrus: Rub some finely shredded citrus zest into the sugar before mixing with the cream cheese, and finish the frosting with a squeeze of juice to taste (no more than 2 tbsp as the icing will become too runny).

Peanut butter: Mix a scoop of peanut butter or your favourite nut butter into the cream cheese mixture before adding the cream

Chocolate: Gradually drizzle 60g melted chocolate into the whipped frosting while mixing to form a thick luscious chocolate variation.