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post #2 of 4
I use a block of cream cheese and a stick of butter (both softened), a teaspoon of vanilla. Beat until well blended. Then add powdered sugar one cup at a time until it gets stiff enough for what you need it for. I usually make it softer to top cupcakes and stiffer when crumb coating and icing my cakes.
post #3 of 4
for the best cr ch b'cream try looking up Earlene Moore's board. She has a great one :)
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