Cream Cheese FrostingThis wonderful cream cheese frosting is very rich. Once made, cream cheese icing needs to be refrigerated but keeps really wellfor 4-5 days.
80g cream cheese60g soft butter 2 cups icing (confectioners) sugar 1tspn lemon rind 1. Beat cheese, butter and lemon rind in small bowl with electric mixer until light and fluffy. 2. Gradually beat in sifted icing sugar and beat until smooth. I would recommend serving this frosting with red velvet, banana, or carrot cupcakes. This cupcake frosting can become quite stiff if you add extra icing sugar, which makes it perfect for piping decorations onto cupcakes. Another suggestion is to replace lemon rind with 2 tblspns honey for a sweeter taster.
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