Sunday, February 4, 2007

Cream Cheese Frosting

1 8-oz package cream cheese, softened
¼ c margarine, softened
2 tsp milk
1 tsp vanilla
4 c powdered sugar

Beat cream cheese, butter, milk and vanilla in medium bowl with electric mixer on low speed until smooth. Gradually beat in powdered sugar on low speed, 1 cup at a time, until smooth and spreadable. Frosts one 13 x 9 inch cake generously, or fills and frosts one 8- or 9-inch two-layer cake.

Refrigerate any remaining frosting.

(Chocolate Cream Cheese Frosting: Add 2 ounces unsweetened baking chocolate, melted and cooled, with the butter.)

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