Cream Cheese Icing 1
- 190 g cream cheese (softened)
- 43 g butter (softened)
- 1.5 c Sugar (Icing)
- 3/4 t lemon juice
- 1/2 t grated lemon zest
Set out cream cheese and butter at room temperature to soften.
Beat cream cheese and butter in large bowl with electric mixer until well blended. Gradually add icing sugar, juice and peel, beating until well blended after each addition. Spread on top of cake. Store leftover cake in refrigerator.