Cream Cheese Butter Cream
Cream Cheese Butter Cream
Yield: 4 cups, enough for 1 (7 -inch) cake or 18 cupcakes
Prep time: 15 MinTotal time: 15 Min
Ingredients
Instructions
- In a stand mixer fitted with a paddle attachment, beat the butter and cream cheese on high speed until very pale in colour. Scrape down the sides of the bowl at least twice wile beating to make sure the butter and cream cheese are evenly combined.
- Turn the mixer to low and slowly add the icing sugar. Mix until well combined then slowly add the milk and vanilla. Scrape down the sides of the bowl again.
- Turn the mixer to high and let it run for a least 10 to 12 minutes, until the butter cream is light and fluffy.