[Recipe has been doubled to accomodate carrot cake in previous positing.]
12 ounces cream cheese, at room temperature (Andy used Neufchatel)
6 tbsp butter
3 cups confectioners' sugar, sifted if lumpy
1 1/2 tsp vanilla extract
- Combine the cream cheese, butter, confectioners' sugar, and vanilla in a mixing bowl or the bowl of a food processor. Beat well or process until perfectly smooth and spreadable. You will have enough to fill and frost an 8-inch 3-layer cake.
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