Appears in Cook's Country October/November 2006
For our cream cheese frosting, we made sure to use softened butter and cream cheese so there weren’t any lumps.
For our cream cheese frosting, we made sure to use softened butter and cream cheese so there weren’t any lumps. After beating confectioners’ sugar with the softened butter until the mixture was light and fluffy, we added 4 ounces of softene...