Two things led to the making of this recipe :L Philadelphia have collaborated with Cadburys to make a chocolate cream cheese that I've been DYING to try... and it was a good friend's birthday (and she LOVES chocolate :P) So I decided to make her a lovely cake with a delicious chocolate icing, by using the new cream cheese. Also, for all you sceptics out there, the Philadelphia is GORGEOUS! It doesn't taste like cheese at all! Just chocolate :P For the cake, I used the basic sponge cake recipe that I posted here: http://stephenconlan.blogspot.com/2012/02/birthday-cake-d.html
(Without the blueberries) I was blown away by how nice the icing was, you could use it for anything really, on top of a cake or muffins or even as a side with ice-cream or strawberries!
Chocolate Icing:
Ingredients:
- 2 packets Cadbury's Philadelphia ( I think they were 160g each?) at room temperature
- half tsp Vanilla essence
- 60g Icing Sugar
- 160ml Double Cream
Method:
First, you have to have your muffins or cake or whatever ready to be iced, it has to be totally cooled down! In a mixing bowl, beat the Philadelphia until smooth. If you have an electric hand mixer, use that for the whole recipe, on a low enough speed. Add the half teaspoon of vanilla essence and mix in the icing sugar, a little bit at a time until its all incorporated. Pour in the double cream and continue to beat with the electric mixer until you achieve a good thick consistency for piping or spreading with a knife. You can pipe this mix onto muffins or cupcakes or you could spread it onto a cake, like I've done in the pictures. Here are a few videos for inspiration!Betty Crocker cake decorating tips
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