Step 2

Beat the butter and cream cheese together until creamy.

Step 4

Add vanilla essence and salt and stir until well combined.

Step 6

With the mixer on low, gradually add icing sugar until completely combined.

Step 8

The icing should be enough for a two layered cake or 24 cupcakes.

Step 9

HINTS & TIPS:

Step 11

Cool cake or cupcakes completely before icing.

Step 13

For a thicker icing, add 30 ml icing sugar at a time until you have reached the desired consistency.

Step 15

If your frosting is too thick, you can thin it by adding a splash of cream or milk (a little at a time) until the desired consistency is achieved.

Step 17

Cover and store leftover icing for up to 5 days in the fridge or up to 3 months in the freezer. After freezing, thaw in the fridge and beat the icing for a few seconds until it is creamy.