120 g unsalted butter, room temperature
250 g LANCEWOOD® Full Fat Plain Cream Cheese (or 230 g LANCEWOOD® Medium Fat Plain Cream Cheese), room temperature
5 ml vanilla essence
500 g icing sugar
salt, a pinch
Beat the butter and cream cheese together until creamy.
Add vanilla essence and salt and stir until well combined.
With the mixer on low, gradually add icing sugar until completely combined.
The icing should be enough for a two layered cake or 24 cupcakes.
HINTS & TIPS:
Cool cake or cupcakes completely before icing.
For a thicker icing, add 30 ml icing sugar at a time until you have reached the desired consistency.
If your frosting is too thick, you can thin it by adding a splash of cream or milk (a little at a time) until the desired consistency is achieved.
Cover and store leftover icing for up to 5 days in the fridge or up to 3 months in the freezer. After freezing, thaw in the fridge and beat the icing for a few seconds until it is creamy.
