Here is how to make Cream Cheese Frosting. I made this to go on a Red Velvet Cake, but it is a natural for Carrot Cake, and almost any type of cake or cupcake that needs icing. This recipe makes a generous amout of frosting. I used it to frost a 4-layer cake, so if you have only a 2-layer cake, you can divide all ingredients in half.
In a *large* bowl, use a fork to mash 1 cup butter and (2) 8-oz. blocks of cream cheese together. Then, use an electric mixer to beat thoroughly. Stir in 2 tablespoons of vanilla extract. Add 2 pounds of confectioner's sugar, a little at a time. Stir in each addition, and then beat it with a mixer. Continue until all of the 2 pounds of confectioner's sugar is incorporated into the frosting mixture. Beat the entire mixture, until it is very smooth. Cover with plastic wrap, and refrigerate for a couple of hours before spreading it on a cooled cake or on cupcakes. This is one of the most delicious and versatile frostings that you can find! I hope you
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|Serving Size: 1 Serving (281g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 384 (33%)|
|Amt Per Serving||% DV|
|Total Fat 42.6g||57 %|
|Saturated Fat 25.6g||128 %|
|Monounsaturated Fat 10.9g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 123.4mg||38 %|
|Sodium 347.6mg||12 %|
|Potassium 90.5mg||2 %|
|Total Carbohydrate 196.5g||58 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 196.5g|
|Protein 3.6g||5 %|
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Calories per serving: 1158
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