Difference between revisions of "Cream Cheese Frosting"
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* 4 cups [[powdered sugar]], sifted | * 4 cups [[powdered sugar]], sifted | ||
| − | == | + | == Procedures == |
# Beat [[cream cheese]], [[margarine]] and [[vanilla]] until fluffy. | # Beat [[cream cheese]], [[margarine]] and [[vanilla]] until fluffy. | ||
# Add the sifted [[powdered sugar]] ½-cup at a time until all is used. | # Add the sifted [[powdered sugar]] ½-cup at a time until all is used. | ||
# If frosting becomes too stiff, thin with a few drops of [[water]]. | # If frosting becomes too stiff, thin with a few drops of [[water]]. | ||
| − | [[Category:Fijian | + | [[Category:Fijian cuisine]] |
| + | [[Category:Dessert Recipes]] | ||
| + | [[Category:Confection Recipes]] | ||
[[Category:Frosting and icing Recipes]] | [[Category:Frosting and icing Recipes]] | ||
[[Category:Cream cheese Recipes]] | [[Category:Cream cheese Recipes]] | ||
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Latest revision as of 11:07, 15 July 2012
Ingredients
- 1 cream cheese, softened
- ¼ cup or ½ stick Parkay margarine, softened
- 1 teaspoon vanilla
- 4 cups powdered sugar, sifted
Procedures
- Beat cream cheese, margarine and vanilla until fluffy.
- Add the sifted powdered sugar ½-cup at a time until all is used.
- If frosting becomes too stiff, thin with a few drops of water.
