1 cup (2 sticks) of butter
16 oz. of cream cheese, softened
2 lb. (8 cups) of confectioners' sugar
2 tablespoons of milk
16 oz. of cream cheese, softened
2 lb. (8 cups) of confectioners' sugar
2 tablespoons of milk
| Note: Do not use light cream cheese or butter substitute. If margarine is used, icing will be softer. |
In a medium mixer bowl cream butter and cream cheese together
until smooth. Add sugar and milk. Beat on high until smooth (only
30 seconds to 1 minute). Thin to ice cake smooth; use full strength
for piping borders. Makes 5-1/2 cups.
until smooth. Add sugar and milk. Beat on high until smooth (only
30 seconds to 1 minute). Thin to ice cake smooth; use full strength
for piping borders. Makes 5-1/2 cups.
| For a tasty Carrot Cake! |
| The Bakery Chef presents ... Cream Cheese Frosting at The Fatted Café |
| | Back to the Lobby | The Reception Desk | The Dinner Menu | More Cakes | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
