1 1/2 pounds Reduced-fat cream cheese, at room temperature
9 ounces Powdered sugar
1 teaspoon Grated lemon peel
2 teaspoons Grated orange peel
1/2 fluid ounce Vanilla extract
Yield: 2 pounds
1. In a mixing bowl fitted with the paddle attachment mix the cream cheese on low speed until smooth.
2. Add the powdered sugar and mix until well combined.
3. Add the lemon, orange zest and the vanilla.
Notes: Variation:
No Sugar Added Reduced Fat Cream Cheese Icing -- Substitute 1/2 ounce (15 grams) sucralose for the powdered sugar. Add 4 fluid ounces (120 milliliters) buttermilk in step 2.
9 ounces Powdered sugar
1 teaspoon Grated lemon peel
2 teaspoons Grated orange peel
1/2 fluid ounce Vanilla extract
Yield: 2 pounds
1. In a mixing bowl fitted with the paddle attachment mix the cream cheese on low speed until smooth.
2. Add the powdered sugar and mix until well combined.
3. Add the lemon, orange zest and the vanilla.
Notes: Variation:
No Sugar Added Reduced Fat Cream Cheese Icing -- Substitute 1/2 ounce (15 grams) sucralose for the powdered sugar. Add 4 fluid ounces (120 milliliters) buttermilk in step 2.
