Saturday, 2 November 2013

Frozen Cream Cheese Frosting Sandwich

So you made some pumpkin cupcakes or carrot cake last night, and topped it with cream cheese frosting, which everybody knows is the best thing ever.

And then...

...plot twist: There's leftover cream cheese frosting.

But wait! Before you stick your finger into the bowl or hold the piping nozzle over your mouth, run out to the shops (or open your cupboard if you're lucky enough) and grab a packet of digestive/tea biscuits – that's all you need for these frozen cream cheese frosting sandwiches.

Frozen Cream Cheese Frosting Sandwiches
makes ~15 sandwiches
3 tbsp unsalted butter, at room temperature
2 oz cream cheese, at room temperature
¾ cups icing sugar
¼ tsp vanilla extract
¼ tsp cinnamon (optional)
~30 digestive/tea biscuits


how ever much cream cheese frosting you have left
how ever much digestive/tea biscuits is available to you

Instructions (really?)

To make the frosting:

1. In an electric mixer with a paddle attachment, (I used whisk attachments and it was fine) beat the butter and cream cheese on medium speed until light and fluffy, about 2-3 minutes.
2. Reduce the speed and gradually add icing sugar, beating until just incorporated.
3. Add vanilla and cinnamon until well combined.
4. Increase speed to medium high and beat until frosting is light and fluffy, about 1-2 minutes.


1.Pipe or spread cream cheese frosting generously on the flat side of one biscuit, leaving a little bit of space on the edges for the frosting to ooze out with pressure, and cover with the flat side of another.
2. Freeze for at least an hour.

The end product will be a sweet, delicious and moreish dessert snack which is super easy to make. The frosting hardens into an ice cream-like texture which holds itself well between the biscuits. Really, there's no excuse not to make these.
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