Cream cheese icing

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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.


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