Cream Cheese Frosting

This icing has mouths watering and lips smacking when generously mounded on top of mini Queen Victoria cakes. I remember the plate barely making it to the buffet! It is also tasty when piped into small pastry horns.

• 250 g cream cheese softened (1 brick)
• 1/2 cup butter, softened
• 2 tsp vanilla
• 4 cups sifted icing sugar
• 1/4 tsp nutmeg

1. Beat cream cheese until smooth.
2. Add butter and continue beating until smooth.
3. Add vanilla, beat until smooth.
4. Measure icing sugar, adding one cup at a time to creamed mixture until all of the sugar has been added and the icing has a smooth and creamy consistency.
5. Add nutmeg beating icing until smooth.
6. Put the icing into a piping bag to ice mini cakes. Simply cut off the tip and squeeze. You can also spread the icing directly onto a cake.

Fast! This icing is great on graham crackers for wee visitors.