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Lemony Cream Cheese Icing
100g butter, at room temperature 150g cream cheese 3 cups icing / confectioner's sugar, plus extra to dust a pinch of salt 2 tbsp lemon juice
© Annabel Langbein Media
To make Lemony Cream Cheese Icing, blend butter and cream cheese in a bowl or food processor until smooth. Beat in icing / confectioner's sugar and salt, adding a little icing / confectioner's sugar or water if necessary to achieve a spreadable consistency. Spread over cake or cakes.
This recipe is from my book The Free Range Cook: Through the Seasons
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