Preparation : 5 min | Resting : 1 hr |
Cooking : - | Equipment : |
Difficulty : | Rating : 4 rates |
Download the recipe : | |
Programmes
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accessories
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300 | g full fat cream cheese, |
such as Philadelphia® |
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50 | g unsalted butter, softened |
or at room temperature |
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100 | g icing sugar |
1 | tbsp lemon juice |
zest 1 organic lemon |
1 | Fit the food processing bowl with the mini bowl. Place all the ingredients in the mini bowl and mix for 1 minute with the FOOD PROCESSOR programme, until smooth. |
2 | Transfer the buttercream icing to a piping bag fitted with a star nozzle and refrigerate for at least 1 hour before decorating the cupcakes. |
I used the metal bowl as I was making a huge batch and it worked like a dream. Great consistency although I had to add more icing sugar from the recipe. I needed to use the spatula for scraping it off the sides and lid but nonetheless it took me minutes to prepare 1.5kg of buttercream icing