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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
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