August 27, 2012 by twodogjam
Make a batch and store in the freezer, rolled up in smaller amounts in plastic wrap. Leave out the amount you need at room temperature to defrost.
- 30g softened butter
- 80g softened cream cheese
- 1½ cups (240g) icing sugar
Beat butter and cheese in small bowl with an electric mixer until light and fluffy. Gradually beat in icing sugar.
For slightly different flavours, add a few drops of vanilla essence or few drops of lemon juice when mixing in icing sugar.