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CREAM CHEESE FROSTING

Goes well with  carrot cake, cupcakes, and red velvet cake

 Ingridients:

 2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

 Directions:

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.



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