Cream Cheese IcingPrinter-Friendly Version |
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1 cup (2 sticks) butter 16 oz. cream cheese, softened 2 lb. (8 cups) confectioners' sugar 2 tablespoon milk NOTE: Do not use light cream cheese or butter substitute. If margarine is used, icing will be softer. In a medium mixer bowl cream butter and cream cheese together until smooth. Add sugar and milk. Beat on high until smooth (only 30 seconds to 1 minute). Thin to ice cake smooth; use full strength for piping borders. Makes 5-1/2 cups. |
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