cream cheese Frosting
This recipe, also tested to meet nonhazardous requirements, adds a nice moist and sweet topping as well as value to the overall product. YiELD: 5 cups, 8 or 9-inch cake or 24 to 30 cupcakes
WAtER ActivitY: aw 0.8375 (Water activity test conducted by Deibel Laboratories in Madison, Wisconsin.)
• 8 ounces cream cheese, room temperature • 1⁄ cup, 1 stick unsalted butter, room temperature
• 4 cups powdered sugar, sifted
• 1 tablespoon vanilla extract
Cream together cream cheese and butter until light and fluffy, 4 minutes.
Add powdered sugar on low for one minute.
Increase speed to high and cream for 5 minutes, until light and fluffy. Add vanilla on low.