| Cream Cheese Frosting 5
3/4 pound of cream cheese, room temperature
12 tablespoons of salted butter, room temperature
1 1/2 teaspoons of vanilla extract
3/4 teaspoon of almond extract |
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In an electric mixer with a paddle attachment, beat the cream cheese, butter, and vanilla and almond extracts until smooth. Gradually add the sugar, and continue beating until well mixed and easy to spread. Frost the cake or cupcakes with an offset spatula. Unused frosting can be refrigerated in an airtight container for up to three days. Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Dec 1996/Jan 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 1212 Calories (kcal); 119g Total Fat; (87% calories from fat); 26g Protein; 11g Carbohydrate; 374mg Cholesterol; 1006mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 22 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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