6 oz cream cheese (original Philly Brand please)
1/2 cup butter
1 teaspoon vanilla
4 cups sifted powdered sugar
Beat cream cheese, butter and vanilla till light and fluffy. Add the powdered sugar. With the mixer on low, mix til combined, then increase the speed until light and fluffy again.
A must for Carrot Cake. Completely covers two-layer round cake. Half the recipe if only frosting the tops and not the sides.
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