Citrus Cream Cheese Icing

1. 1

   Beat the butter and cream cheese in the bowl of a standing mixer fitted with a paddle attachment on high speed until they are light and smooth, about 3 minutes.

2. 2

   (It is important that the butter and cream cheese are both at room temperature when they are mixed.

3. 3

   Otherwise they will not fully incorporate and the icing will have small lumps of cream cheese.)

4. 4

   Add the confectioners sugar and mix on low speed until incorporated, about 1 minute.

5. 5

   Add the citrus juice and citrus zest and mix on medium-high speed until smooth, about 1 minute.

6. 6

   Use the icing immediately, or keep it in an airtight container in the refrigerator for up to 3 days.

7. 7

   When ready to use, let the icing warm almost to room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.