- 6 ounces of cream cheese
- ½ cup softened butter
- 2 teaspoons vanilla
- 4½ to 4¾ cups powdered sugar
In a bowl beat together cream cheese, butter, and vanilla till light and fluffy. Gradually add 2 cups powdered sugar, beating well.
Gradually beat in enough of remaining powdered sugar to make frosting of spreading consistency. Frosts tops and sides of two 8- or 9-inch cake layers. Cover cake; store in refrigerator.
Variation with Chocolate:
- Substitute ¼ unsweetened cocoa powder for ¼ cup powdered sugar.
Put it on a Carrot Cake
via Better Homes and Gardens “NEW COOK BOOK”