Jeanette van den Berg
1/2 cup (113 grams) unsalted butter, room temperature
1 - 8 ounce (227 grams) cream cheese, room temperature
2 1/2 cups (290 grams) confectioners' (icing or powdered) sugar, sifted
zest of 1 lemon or orange (outer skin of lemon or orange)
1 teaspoon pure vanilla extract
Garnish:
Fresh Berries
Note: Cream of tartar is used when whipping egg whites to stabilize them, and to prevent over beating and the whites from drying out.
