Cream Cheese Frosting

Source
The Cook's Book Patisserie by Loretta Sartori

Yield
750 g, sufficient for 2 x 23 cm cakes

Ingredients

500 g cream cheese, at room temperature
100 g icing sugar, sieved
1 lemon, zest and juice

Method
1. Using a paddle attachment cream the cheese, icing sugar, lemon juice and zest until smooth and light.
2. Divide the topping between the two cakes and spread over the surface.