Cream Cheese Frosting
- 4 oz cream cheese (1/2 of an 8oz block) OR 1/2 cup of Yogurt Cheese
- 1/4 cup soft margarine
- 1 teaspoon vanilla
- 1 tablespoon lemon juice
- 2 tablespoons milk
- 4 cups powdered sugar
You may not need a full four cups of powdered sugar, but it is good to have that much, just in case you do. So get a whisk and a medium sized bowl. Blend the cream cheese and margarine together. I soften them both in the microwave together for a few seconds to make this task easier. When the cream cheese and margarine are smoothly combined, work in the vanilla, lemon juice, and milk. Then add about 3 cups of powdered sugar. Mix very well with your whisk, making the mixture smooth. Add more powdered sugar as necessary to make a nice stiff frosting. When it is done, spread it on a cool cake. If the cake is warm, this stuff will run right off of it, and on to the floor. Icky gooey mess to clean up. Yuck. So only put it on cool cakes. It will frost a large rectangular cake, the tops of two smaller cakes, or a couple dozen cup cakes. If you want to use this recipe for a layer cake, double it.
Chocolate Cream Cheese Frosting: add 1/3 to 1/2 cup unsweetened cocoa if you want the frosting to be chocolate. You will need less powdered sugar though. I add the cocoa before I add the powdered sugar. Then I just keep adding the sugar until the frosting has a texture and thickness I like.
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