Cream Cheese Frosting (Hummingbird Bakery)

Makes enough to frost 12 cupcakes

Ingredients
300g icing sugar, sifted
50g unsalted butter, at room temperature
125g cream cheese, cold

Instructions
1. Beat the icing sugar and butter together in a free-standing mixture on medium-slow speed until the mixture comes together.
2. Add the cream cheese in one go and beat until completely incorporated. Turn the mixture up to medium high speed.
3. Continue beating until the frosting is light and fluffy (at least 5 minutes). Do not overbeat, as it will become runny.

Taken from The Hummingbird Bakery Cookbook