Wednesday, March 14, 2012

Cream Cheese Frosting



Great on carrot cake and other baked goodies!
(Sugar cookies, etc.)


Ingredients:
4 oz. cream cheese
4 Tbsp. margarine
3 c. confectioners’ sugar
1 tsp. vanilla
1 Tbsp. water

Directions:
1. Put cream cheese, margarine, vanilla and 1 cup powdered sugar in medium bowl. Mix with electric mixer. At first it will be crumbly, but then it becomes sticky.

2. Add rest of sugar and water.

3. Mix with electric mixer until it reaches a spreadable consistency.

Makes about 2 cups frosting (enough for a 9x13” rectangle cake). You might want to double this recipe if you are frosting a round cake baked in two layers.

Remember to store baked goods with cream cheese frosting in refrigerator.

This recipe is based on the Better Homes & Gardens New Cookbook, 14th edition, but they soften the margarine and I add water instead.

*Nutrition Facts:

Item
Calories
Sodium (% RDA)
Fiber (g)
Protein (g)
Calcium (% RDA)
3 cups powdered sugar
1440
0
0
0
0
4 oz. cream cheese
400
16
0
8
8
4 Tbsp. margarine
280
20
0
0
0
Total (about 2 cups):
2120 kcal
36 %
0 g
8 g
8 %

 *Calculated from food packaging:
I used “Domino” brand confectioners’ sugar, “Blue Bonnet” brand margarine, and “Great Value” (Walmart) brand cream cheese.

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