100g (3½oz) unsalted butter, softened

600g (1lb 5oz) icing sugar

250g (9oz) full-fat cream cheese (such as Philadelphia)

 

Using the electric whisk or freestanding mixer with the paddle attachment, and mixing on a low speed, beat the butter and icing sugar together until no large lumps of butter remain and the mixture is sandy in texture.

Add the cream cheese and mix together slowly until everything is incorporated, then increase the speed to medium and beat the frosting until it is soft and fluffy.

Decorate with sprinkles if you wish.