Cit­rus Cream Cheese Ic­ing

Dish - - Dish + Puhoi -

175 grams but­ter, at room tem­per­a­ture

250 grams cream cheese, at room tem­per­a­ture 1½ cups ic­ing sugar, sifted 1 tea­spoon vanilla ex­tract

finely grated zest of 1 or­ange and lemon

Beat the but­ter in a stand mixer un­til light. Add the cream cheese and beat again un­til pale and fluffy and there are no lumps.

Add the ic­ing sugar, vanilla and the zests and beat un­til smooth and light. Store in a sealed con­tainer for up to 2 weeks.

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