Cream Cheese Icing

Name: Cream Cheese Icing
Yield: 1 Batch(es)
Cuisine: Latin
Ingredients: 151, g ,butter, unsalted and room temperature; 330, g ,cream cheese, room temperature; 10, ml ,vanilla extract; 780, g ,icing sugar

Super easy

Ooey, and gooey... pure delight. This is an excellent icing for carrot cakes as well as your favourite vanilla cake.

Ingredients

For 1 Batch(es)

Icing

151 g butter, unsalted and room temperature
330 g cream cheese, room temperature
10 ml vanilla extract
780 g icing sugar

Directions

Start by beating the butter, cream cheese and vanilla in a mixing bowl. Beat it for about 60-90 seconds or until everything is really well combined.

Next add your powdered sugar (icing sugar) and slowly beat this into the butter/cream cheese mixture. Start by mixing it on really low speed so that you don't create a large cloud of icing dust everywhere.

Once the powdered sugar is well combined, beat it on high until really well blended and a nice smooth texture.

Use immediately or store in the fridge for later use. Can be refrigerated for up to a week and a half.