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Icing on the cake

October 25, 2010
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This icing is fairly soft and easily spread.  I don’t like my cream cheese frostings as sweet as traditional recipes so you’ll find there is about ¼ less powdered sugar here.

This recipe makes enough to frost a three layer 9 inch round cake and is used traditionally on Carrot Cake.

Cream Cheese Frosting 
11 oz package cream cheese, softened
¾ cup butter, softened
12 oz powdered sugar
1 ½ tsp vanilla extract
 
Beat the first three ingredients together with an electric mixer, until smooth.  Slowly add the powdered sugar, at low speed until light and fluffy.  Stir in vanilla.
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