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Big-batch cream cheese icing




Source of Recipe


WeightWatchers.ca recipes


List of Ingredients




8 oz (250 g) pkg regular cream cheese, at room temperature
1/2 cup (125 mL) unsalted butter, at room temperature
3-1/2 cups (875 mL) sifted icing sugar
1 tbsp (15 mL) orange juice or orange liqueur
2 tsp (10 mL) vanilla



Recipe



1. Place cream cheese and butter in a large bowl. Using an electric mixer, beat until creamy. Gradually beat in icing sugar, then juice and vanilla. Spread over Carrot Snacking Cakes or Cupcakes (in Recipe File). Icing keeps well, covered and refrigerated, up to 5 days or freeze up to 1 month. Bring to room temperature before using.