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90 grams butter (room temperature)
200 grams icing sugar (sifted)
1 tablespoon vanilla bean extract
125 grams cream cheese
Cream butter until pale and fluffy.
Add icing sugar and vanilla and beat until well combined.
Add cream cheese all at once and mix only until combined (if you over beat at this stage the mixture will separate)
Add sour cream one tablespoon at a time until you reach the desired consistency.
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