Serves 24 cupcakes or 1 x 8 inch 3 layer cake
- 165g unsalted butter, room temperature
- 750g icing sugar
- 350g full fat cream cheese, chilled
- Using an electric hand mixer and large bowl, or stand mixer, beat the unsalted butter and icing sugar until you get a breadcrumb/sandy texture.
- Beat in the cream cheese until well combined, light and fluffy; about 4-5 minutes.