Saturday, July 14, 2007

Cream Cheese Icing

1 cup (2 sticks) butter
16 oz. cream cheese, softened
2 lb. (8 cups) confectioners' sugar
2 tablespoon milk

1. In a medium mixer bowl cream butter and cream cheese together until smooth
2. Add sugar and milk
3. Beat on high until smooth (only 30 seconds to 1 minute)
4. Thin to ice cake smooth; use full strength for piping borders

Note: Do not use light cream cheese or butter substitute. If margarine is used icing will be softer.

YIELD: Makes 5-1/2 cups.

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