This is probably my favourite frosting – perfect for icing carrot cakes, banana cakes, red velvet cupcakes and lemon cakes (actually, pretty much any cake you can think of). It takes very little time & effort to make, but really packs a punch. Feel free to add more lemon rind or even some lemon juice for an even bigger lemon hit.
This frosting makes enough to cover the top & sides of an 8″ round cake, the top of a large log cake or approximately 24 cupcakes.
40g (1 tablespoon) softened butter
60g cream cheese (e.g. Philadelphia)
1 teaspoon lemon rind
1 ½ cups icing sugar, sifted
Beat butter & cream cheese until smooth and creamy.
Add in the lemon rind and icing sugar and beat until smooth.
Spread evenly or pipe onto your cooled cake/cakes.
Decorate as desired.
Recipe from Aunty Cynth