In a large mixing bowl beat cream cheese, butter, and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar to reach spreading consistency. (This frosts tops and sides of two 8- or 9-inch layers. (Halve the recipe to frost a 13x9x2-inch cake.) Cover and store the frosted cake in the refrigerator.
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|Serving Size: 1 Serving (49g)|
|Recipe Makes: 2.5 Servings|
|Calories from Fat: 331 (99%)|
|Amt Per Serving||% DV|
|Total Fat 36.8g||49 %|
|Saturated Fat 23.3g||117 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 97.6mg||30 %|
|Sodium 261.8mg||9 %|
|Potassium 15.9mg||0 %|
|Total Carbohydrate 0.5g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.5g|
|Protein 0.4g||1 %|
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Calories per serving: 335
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