Recipe: Buttercream Frosting (from Cooking Light)

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BUTTERCREAM FROSTING
Source: 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.