| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
|
1 |
servings |
INGREDIENTS
| 3/4 |
lb |
Cream cheese; room temperature |
| 12 |
tb |
Salted butter; room temperature |
| 1 1/2 |
ts |
Vanilla extract |
| 3/4 |
ts |
Almond extract |
| 1 1/2 |
lb |
Confectioners' sugar |
INSTRUCTIONS
In an electric mixer with a paddle attachment, beat the cream cheese,
butter, and vanilla and almond extracts until smooth. Gradually add
the sugar, and continue beating until well mixed and easy to spread.
Frost the cake or cupcakes with an offset spatula. Unused frosting
can be refrigerated in an airtight container for up to three days.
Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Dec
1996/Jan 1997" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net"
Per serving: 1212 Calories (kcal); 119g Total Fat; (87% calories from
fat); 26g Protein; 11g Carbohydrate; 374mg Cholesterol; 1006mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0
Fruit; 22 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Make God smile again. Accept his forgivenesess”