Cream Cheese Frosting

Nothing beats a beautiful, smooth, creamy frosting on a cake. This recipe makes enough for two cakes and can be frozen for three months. I like to have a supply in my freezer in Ziplock bags. The frosting does not freeze into a solid block; therefore only requires a short thawing time. When required, I remove it from the freezer and allow it to soften for 1 hour, snip the corner off the bag, and I have an instant piping bag of frosting ready to use.

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Ingredients:

• 250g full cream cheese (1 block or homemade), softened to room temperature

• 113g (8 Tbsp) unsalted butter, softened to room temperature

• 3 cups (360g) icing sugar, plus an extra ¼ cup (30g) if needed

• 1 tsp pure vanilla extract

Instructions:

1. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy.

2. Add 3 cups icing sugar and the vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of icing sugar.

Notes:

1. Leftover frosting can be stored in the fridge for 5 days or placed in a Ziplock bag and frozen for up to three months.