cream cheese icing


Ingredients

450 g cream cheese
2 teaspoons vanilla extract
225g butter
1 kg sifted icing sugar


Method

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.

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One response to “cream cheese icing

  1. Pingback: Rainbow Unicorn Cake | Face Full of Cake

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