- 207 ml (3/4 cup + 3 tbsps) homo milk, preferably 3.25% milk fat
- 1 large egg
- 113 grams (1/2 cup or 1 stick) unsalted butter, at room temperature
- about 1 tbsp extra butter or margarine for greasing the pan. Baking spray works too, if you have it.
- 1 cream cheese block (250g) – full fat, cold from the fridge is fine
equipment (only if you don’t have these at home already)
- 9-inch square baking pan
- 1 large mixing bowl
- 1 whisk
- 1 silicone or rubber spatula
- for making the frosting: hand mixer & medium bowl OR stand mixer fitted with paddle attachment
Please read the recipe card before watching the video!
tips & resources
- Before baking, please read the recipe through and note the ingredients, steps, tools and equipment, and the total time needed to finish the recipe. This is actually a very simple step but it can make or break your baking results!
- It is important to use room temperature butter to achieve a smooth and creamy frosting. I usually leave it at the kitchen counter and it gets to room temperature after about 4-5 hours, longer if your kitchen is cold during winter time.
- A good way to test if it’s ready for use is to press one finger into the top of the butter. Your finger should make a slight indent, but your finger should not easily push through the butter or go all the way through the bottom without applying too much pressure.
- Butter that is shiny or greasy means your butter is too soft. If your butter is too soft, place it back in the fridge for about 10 minutes or so, then check again.
- More ways to check if your butter is at room-temperature in this post: What is Room Temperature Butter?
- Have more questions about the recipe? Just drop an email at [email protected] and we’ll gladly help you. 😀
how to make frosted cranberries (optional)
Add an extra festive touch to your holiday desserts with frosted cranberries – you only need 3 ingredients!
- 2 tablespoons water
- 1/3 cup + 2 tablespoons white granulated sugar, divided
- 1/2 cup (about 50 grams) fresh cranberries, rinsed and divided
- In a small saucepan, combine water and 2 tablespoons of the white sugar. Bring to a boil and let it simmer on low heat for 3 minutes.
- Stir in the cranberries to fully coat in the syrup then remove from heat and stir for 1 minutes.
- Remove cranberries with a slotted spoon and transfer to a parchment lined baking sheet or a metal rack to let cranberries dry out for 1 hour.
- Roll each cranberry in the remaining 1/3 cup sugar to coat.