Cream Cheese Frosting
- 1 package (8 ounces) cream cheese, softened
- 1 tablespoon milk
- 1 teaspoon vanilla
- 4 cups powdered sugar
Beat cream cheese, milk and vanilla in 2 1/2 -quart bowl on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and of spreading consistency. Frosts a 13x9-inch cake or fills and frosts two 8 or 9-inch cake layers. Refrigerate any remaining frosted cake.
Creamy Vanilla Frosting
- 3 cups powdered sugar
- 1/3 cup margarine or butter softened
- 1 1/2 teaspoons vanilla
- 2 tablespoons milk
Mix powdered sugar and margarine. Stir in vanilla and milk: Beat until smooth and or spreading consistency. Frosts a 13" x 9" cake or fills and frosts two 8" or 9" cake layers.
*Can also be used to frost cookies
Browned Butter Frosting
Heat margarine over medium heat until delicate brown, let cool.
Creamy Cherry Frosting
Stir in 2 tablespoons drained chopped maraschino cherries and 2 drops red food coloring.
Creamy Lemon Frosting
Omit vanilla and substitute lemon juice for the milk. Stir in 1/2 teaspoon grated lemon peel.
Creamy Orange Frosting
Omit vanilla and substitute orange juice for the milk. Stir in 2 teaspoons grated orange peel.
Maple Nut Frosting
Substitute 1/2 cup maple flavored syrup for the vanilla and milk. Stir in 1/4 finely chopped nuts.
Peanut Butter Frosting
Substitute peanut butter for the margarine and increase milk to about 1/3 cup.
Omit vanilla and milk. Stir in 1/3 cup well-drained crushed pineapple.