Citrus Cream Cheese Icing
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.