Cream Cheese Icing

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Yield
1 3/4 cups (serving size: analysis per 1 tablespoon)
January 1996
RECIPE BY Cooking Light

Ingredients

  • 2 teaspoons light butter (do not soften)
  • 6 ounces Neufchâtel cheese (do not soften)
  • 3 3/4 cups sifted powdered sugar
  • 3/4 teaspoon vanilla extract

Nutritional Information

  • Calories 80
  • Caloriesfromfat 18%
  • Fat 1.6g
  • Satfat 1g
  • Monofat 0.0g
  • Polyfat 0.0g
  • Protein 0.6g
  • Carbohydrate 16.2g
  • Fiber 0.0g
  • Cholesterol 5mg
  • Iron 0.0mg
  • Sodium 26mg
  • Calcium 5mg

How to Make It

Beat butter and cheese at high speed of an electric mixer until fluffy. Gradually add sugar; beat at low speed until well blended. Add vanilla; beat well.

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