Cream Cheese Icingcakes 3/4 cup margerine 12 oz cream cheese, softened 2 teaspoon vanilla 1 1/2 lb confectioner's sugar, sifted Using an electric mixer, blend the first 3 ingredients together. Add confectioner's sugar gradually, beating continuosly til smooth. If neccess- ary, add more water to thin. (This icing isn't so sweet tasting, but is rather soft and off-white in color. It is suggested to ice a carrot cake.) Source: newsletter Jan '90 Dolores, Ohio 04/29 07:24 pm |
