Serves / Makes

Cooking Time:

Preparation Only

Cooking Style:

No Cooking Required


120 g unsalted butter, room temperature
230 g LANCEWOOD® Full Fat Plain Cream Cheese, room temperature
5 ml vanilla essence
500 g icing sugar
A pinch of salt


Beat the butter and cream cheese together until creamy. Add vanilla essence and salt and stir until well combined. With mixer on low, gradually add icing sugar until completely combined.

The icing should be enough for a two layered cake or 24 cupcakes


  • 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 at a time until the desired consistency is reached.
  • Cover and store leftover frosting for up to 5 days in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator and beat the frosting for a few seconds until it’s creamy.
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Full Fat Cream Cheese FSI

Full Fat Cream Cheese FSI

 Full Fat Plain Cream Cheese

Full Fat Plain Cream Cheese