This is a lovely, multi-purpose frosting, with a subtle yet luxurious, flavour and texture. I use it to ice cakes such as carrot cakes, and to be the “glue” which holds cake pops and balls together.
- 125g softened butter
- 125g Cream Cheese (Low fat is fine for this)
- 600g Icing Sugar
- 2 tsp Vanilla Extract