300 g icing sugar, sifted
50 g unsalted butter at room temperature
125 g cream cheese, cold
Makes enough to frost 12 cupcakes (double the recipe for 20-cm cake)
Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed Continue beating until the frosting is light and fluffy at least 5 minutes Do not overbeat, as it can quickly become runny.
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