Orange Cream Cheese Icing
Place all the ingredients in a mixing bowl and beat well until thoroughly combined and the icing is smooth and pale - this can take several minutes with an electric hand mixer.
Cream cheese icing must be stored in the fridge, but it keeps well. Before re-using, allow it come to room temperature and then beat again.
- 175g cream cheese
- 450g icing sugar, sifted
- 125g unsalted butter, at room temperature
- 1 orange , zest
Makes 15 regular cupcakes
Total time required
- Cooking time:
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Price per kg: £1.56
Recipe published with permission from Kyle Cathie.
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