This frosts tops and sides of two 8 or 9 inch layers. Halve the recipe to frost a 13x9x2-inch cake. Cover and store frosted cake in the fridge.
- 1 8 ounce pkg cream cheese, softened
- 1/2 cup butter, softened
- 2 tsp vanilla
- 5 3/4 to 6 1/4 cups sifted powdered sugar
1. Beat cream cheese, butter and vanilla with electric mixer until light and fluffy. Gradually add 2 cups of the powdered sugar, beating well. Gradually beat in additional powdered sugar to reach spreading consistance.
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Source: Better Homes & Gardens Cookbook
Submitted By: Susan White
Cream Cheese Frosting