Difference between revisions of "Cream Cheese Frosting"
RealRecipes (talk | contribs) m (Text replace - "Category:Frosting and icing Recipes" to "Category:Confection recipes Category:Frosting and icing Recipes") |
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Fijian ([^cC])(.*)\]\]" to "Category:Fijian cuisine Category:$1$2 Recipes") |
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# 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 Desserts]] | + | [[Category:Fijian cuisine]] |
| + | [[Category:Desserts Recipes]] | ||
[[Category:Confection recipes]] | [[Category:Confection recipes]] | ||
[[Category:Frosting and icing Recipes]] | [[Category:Frosting and icing Recipes]] | ||
[[Category:Cream cheese Recipes]] | [[Category:Cream cheese Recipes]] | ||
Revision as of 11:02, 9 May 2012
Ingredients
- 1 cream cheese, softened
- ¼ cup or ½ stick Parkay margarine, softened
- 1 teaspoon vanilla
- 4 cups powdered sugar, sifted
Directions
- 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.
