- 4 ounces cream cheese, softened
- 1/4 cup evaporated milk
- 1/4 cup unsweetened cocoa or carob
powder
- 1/3 cup honey
- 1 teaspoon vanilla extract
- 1-1/2 cups instant nonfat dry milk
powder
Place the cream cheese in a bowl and let it
come to room temperature. Pour the
evaporated milk, cocoa, honey and vanilla.
Use electric beaters to beat until smooth.
Add the dry milk powder and a dash of salt.
Beat for a full minute, or until rich and
creamy. Some of the dry milk powder will
dissolve completely, but some of it will
remain in small white bits. That is just the
nature of this frosting. The frosting may
seem a little bit thin. Don't worry, it will
thicken on standing. Spread the frosting
onto a large rectangular cake or on the
sides and top of a layer cake.
You can sprinkle the top with coconut or
ground almonds or any chopped nuts or dried
fruits if you want to make it extra pretty.
Allow to set for about 20 minutes before
cutting.
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