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This is the perfect frosting for carrot cake and spice or applesauce cakes. Be sure to refrigerate the frosted cake (or any extra frosting), because the cream cheese will spoil if it's left out at room temperature.
Prep: 10 min
12 Servings, About 2 1/2 Cups Frosting


• 1 package (8 oz) cream cheese, softened
• 1/4 cup butter or margarine, softened
• 2 to 3 teaspoons milk
• 1 teaspoon vanilla
• 4 cups powdered sugar

In medium bowl, beat cream cheese, butter, milk and vanilla 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. Frosts 13 X 9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake. Store frosted cake or any remaining frosting covered in refrigerator.

Add 2 oz unsweetened baking chocolate, melted and cooled, with the butter.


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