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  • 1 pound (450 gr) Philadelphia cheese, softened
  • 125 gr (1/2 stick) unsalted butter, softened
  • 1 tsp pure vanilla extract
  • 3 or up to 4 cups Tate & Lyle Icing Sugar to taste

Directions:

Beat cream cheese and butter together until smooth.  Add extract and beat just until incorporated.  Beat in sugar, one cup at a time, until frosting has the flavor and consistency desired.

Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

Yield: enough to frost a 3 layer (9-inch) cake

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