INGREDIENTS
25g butter, softened to room temperature
60g cream cheese, softened to room temperature
1 tsp lemon rind, finely grated
1 ½ cups pure icing sugar
1 tbs lemon juice
25g butter, softened to room temperature
60g cream cheese, softened to room temperature
1 tsp lemon rind, finely grated
1 ½ cups pure icing sugar
1 tbs lemon juice
METHOD
1. Beat the butter, cream cheese and rind until light and fluffy.
2. Gradually beat in icing sugar and lemon juice until well combined.
STORAGE & LEFTOVERS
** A frosted cake can be made up to 3 days ahead or frozen for
up to two months
** Thaw at room temperature
** Frosting can be kept in the fridge for at least 2 weeks or frozen
for up to two months
VARIATIONS & TIPS
** Try a different citrus (lime or orange) rind and juice for a variation
** Goes well with carrot cake, lemon cake, or on cupcakes
** Try making your own cream cheese
NOTE
Always look for organic ingredients to be sure you are avoiding
additives. Check the label carefully to ensure there are no nasties
PREPARATION TIME: 10 MINS
SERVES: ONE WHOLE CAKE OR 24 CUPCAKES
SERVES: ONE WHOLE CAKE OR 24 CUPCAKES