Episode 6 - Lemony Cream Cheese Icing
Lemony Cream Cheese Icing
This is my favourite cream cheese icing – the finishing touch for my Black Velvet Cake, carrot cakes and hummingbird cake.
Prep time 5 mins
• 100g butter, at room temperature
• 150g cream cheese
• 3 cups icing sugar, plus extra to dust
• a pinch of salt
• 2 tbsp lemon juice
Blend butter and cream cheese in a bowl or food processor until smooth. Beat in icing sugar and salt, adding a little icing sugar or water if necessary to achieve a spreadable consistency. Spread over cooled cake or cupcakes.
This recipe is from Annabel’s TV series Annabel Langbein The Free Range Cook: Through the Seasons (7pm Saturday nights on TV One) and the accompanying book (Annabel Langbein Media, $59.95). For more great Annabel Langbein recipes see annabel-langbein.com