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Cream Cheese Frosting

This is so easy to do and yet it is to-die-for delicious.  Remember that cream cheese frosting has to remain refrigerated after the cake is frosted.  This recipe will frost a two layer 8" round cake and is compliments of Cathy Lowe.

1 stick unsalted butter, softened
4 ounces cream cheese, softened
2 cups confectioners sugar
1 teaspoon  vanilla extract

In a large mixing bowl, beat together the butter and the cream cheese.  With mixer on low speed, add the sugar 1 cup at a time until smooth and creamy.  Beat in the vanilla extract.

Notes:

 

 

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