- 4 oz cream cheese (1/2 of an 8oz
block) OR 1/2 cup of
Yogurt Cheese
- 1/4 cup soft margarine
- 1 teaspoon vanilla
- 1 tablespoon lemon juice
- 2 tablespoons milk
- 4 cups powdered sugar
You may not need a full four cups of
powdered sugar, but it is good to have that
much, just in case you do. So get a whisk
and a medium sized bowl. Blend the cream
cheese and margarine together. I soften them
both in the microwave together for a few
seconds to make this task easier. When the
cream cheese and margarine are smoothly
combined, work in the vanilla, lemon juice,
and milk. Then add about 3 cups of powdered
sugar. Mix very well with your whisk, making
the mixture smooth. Add more powdered sugar
as necessary to make a nice stiff frosting.
When it is done, spread it on a cool cake.
If the cake is warm, this stuff will run
right off of it, and on to the floor. Icky
gooey mess to clean up. Yuck. So only put it
on cool cakes. It will frost a large
rectangular cake, the tops of two smaller
cakes, or a couple dozen cup cakes. If you
want to use this recipe for a layer cake,
double it.
Chocolate Cream Cheese Frosting: add 1/3 to
1/2 cup unsweetened cocoa if you want the
frosting to be chocolate. You will need less
powdered sugar though. I add the cocoa
before I add the powdered sugar. Then I just
keep adding the sugar until the frosting has
a texture and thickness I like.
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