- 125g unsalted butter, at room temperature
- 175g cream cheese, at room temperature
- 3 1/2 cup icing sugar, sifted
- 1 tsp vanilla extract
Beat the butter in a bowl with an electric mixer until smooth and lump free. Add the cream cheese and beat until well incorporated. Slowly add the icing sugar in three batches, mixing well after each addition. Add the vanilla and beat on high speed for a few minutes until the icing is light in colour and fluffy.
Refrigerate in an airtight container for up to 1 week.
Makes 2 cups
Recipe from Bluebell’s Cakery