Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed.
Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can quickly become runny.
- 300g icing sugar , sifted
- 50g unsalted butter , at room temperature
- 125g cream cheese, cold
Total time required
- Preparation time:
- Cooking time:
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Price per kg: £1.56
Recipe from The Hummingbird Bakery Cookbook (Tarek Malouf and the Hummingbird Bakers) published with kind permission of Ryland, Peters and Small.
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