- 24
- 10 mins
- 20 mins
Ingredients
- 1 package (8oz) cream cheese, softened
- 1/4 c. butter or margarine, softened.
- 1 tsp vanilla
- 2-3 tsp mik
- 4 c. powdered sugar
Preparation
Step 1
In large bowl, beat cream cheese, butter, vanilla and 2 tsp of the milk with electric mixer on low speed until smooth, beat in pwdered sugar 1 c. at a time.
Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.
Leftover forsting can be tightly covered and refrigerated up to 5 days or frozen up to 1 month. Let stand 30 mintues at room temperature to soften; stir before using. Frosts 24 cupcakes (about 2 1/2c)
Chocolate Cream Cheese Frosting:
Add 2 oz unsweetened baking chocolate, melted and cooled 10 minutes, with the butter.
2 tbsp: cal 160; fat 6g; sat fat 3.5g; chol 20mg; sod 55mg; carb 24g; prot 0g; 1/2 starch, 1 other carb; 1 fat; carb choice: 1 1/2