How to make cream cheese icing:
- Beat 100g very soft, slightly salted butter with 200g icing sugar until smooth.
- Add 50g full-fat cream cheese and beat well, then add another 50g.
- Spread the icing onto your cake or cupcakes. Can be kept in the fridge for up to five days. Bring to room temperature before eating.
When you’ve mastered cream cheese frosting, try these:
What’s your favourite cake to decorate with cream cheese frosting? Let us know in the comments…