Cream Cheese Icing

Chef

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6 ounces Unsalted butter, softened
1 1/2 pounds Cream cheese, softened
6 ounces Margarine
1/2 fluid ounce Vanilla extract
3 pounds Powdered sugar, sifted
Yield: 84 ounces
1. Cream the butter and cream cheese until smooth. Add the margarine and beat well.

2. Beat in the vanilla extract. Slowly add the sugar, scraping down the bowl frequently. Beat until smooth.

3. Yield: 5 lb. 4 oz.

Yield: 84 ounces
 
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