Could this be it? BUTTERCREAM FROSTINGSource: Cooking Light, APRIL 1995 Yield: 10 cups 1 2/3 cups stick margarine or butter, softened 1/2 cup plus 2 tablespoons nonfat cream cheese, softened 2 1/2 tablespoons vanilla extract 1/4 teaspoon salt 22 1/2 cups sifted powdered sugar (about 5 1/4 pounds) 3 1/2 tablespoons skim milk Cream margarine and cream cheese at medium speed of a heavy-duty stand mixer until light and fluffy. Add vanilla and salt; beat well. Gradually add sugar and milk, beating at low speed. Increase speed to high, and beat until well-blended and spreadable. Note: If frosting is made ahead and chilled, add a small amount of milk, a teaspoon at a time, to soften. Beat until spreadable. This recipe goes with Fresh Orange Wedding Cake.
|
