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Cream Cheese Frosting

This wonderful cream cheese frosting is very rich. Once made, cream cheese icing needs to be refrigerated and keeps for 4-5 days.

This cupcake frosting is a perfect partner for just about any cupcake recipe. You can play around with the quantities of butter and cream cheese to achieve a unique flavor.

I would recommend serving this frosting with red velvet, banana, or carrot cupcakes. I also think this frosting is the perfect topping for a gingerbread cupcake.

If you add a little extra confectioners sugar the frosting will become a little stiffer and this makes it perfect for piping decorations onto cupcakes.

Another suggestion is to replace lemon rind with 2 tbsp. of honey for a sweeter taster.

Ingredients:

• 80g cream cheese
• 60g soft butter
• 2 cups confectioners (icing) sugar
• 1tspn lemon rind

Preparation:

• Beat cheese, butter and lemon rind in small bowl with electric mixer until light and fluffy.

• Gradually beat in sifted icing sugar and beat until smooth.

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