450 g cream cheese
2 teaspoons vanilla extract
1 kg sifted icing sugar
1. Beat cream cheese and vanilla on medium speed until creamy. Gradually add butter until fully incorporated.
2. Reduce spped and add icing sugar and beat until fluffy and smooth
Icing can be refrigerated in an airtight container for up to 2 days – bring to room temperature and stir well before using. It can also be frozen in an airtight container for 1-2 months – again, bring to room temperature and whip before use.