Serves: 12
Total Calories: 194
1- Beat cream cheese, butter, milk and vanilla in medium bowl with electric mixer on low speed until smooth.
2- Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Store frosted cake or any remaining frosting covered in refrigerator.
**Generously frosts a 13 x 9-inch cake, or fills and frosts an 8- or 9-inch two-layer cake.**
Chocolate-Cream Cheese Frosting: Add 2 ounces unsweetened baking chocolate, melted and cooled, with the butter.
Betty's Tip: This fresh, delicious cream cheese frosting will spoil if left out at room temperature, so be sure to refrigerate the frosted cake or any leftover frosting.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Cream Cheese Frosting recipe is from the Betty Crocker Ultimate Cake Mix Cookbook Cookbook. Download this Cookbook today.
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