Lemon cream cheese icing
May 4, 2020
: Covers one large cake or 12 small cupcakes
: 5 min
: 5 min
: Easy
This versatile recipe is a family favourite – use it to ice everything from vanilla cupcakes to denser cakes like hummingbird or carrot cake.
Ingredients
- 90g full-fat cream cheese
- 30g butter softened
- 1 lemon, zest only
- ¼ teaspoon vanilla paste
- 200g icing sugar sifted
Directions
- Step 1 Add the cream cheese, butter, lemon zest and vanilla paste in the bowl of a stand mixer. Beat on medium with a paddle attachment until combined and smooth.
- Step 2 Change the speed to low and gradually add the icing sugar. Once incorporated, increase the speed to medium-low and beat until fluffy. (You may need to add more icing sugar for a firmer consistency.) Store in the fridge until you are ready to use it.
“Looking at beauty in the world, is the first step of purifying the mind.” Amit Ray
Take more photos. This week try and take pictures of all the moments where you appreciate beauty and wonder in your daily life. Don’t overthink it – it could be the flowers growing in the park on your daily walk, an unusual looking vegetable in your grocery delivery, or the view from your window. This practice unlocks your creativity and reminds you of all the beautiful micro-memories we experience in daily life but quickly forget.
If you want to keep up the habit, consider starting a photo journal with Project 365.
