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Cream Cheese Icing
This icing is thinner than frosting, but it's not a liquid icing. Use to fill cake layers and to ice the top of cakes. The warmer the cream cheese, the softer the icing will be. Let it set in the refrigerator on the cake to firm up.

6 oz. cream cheese 1 teaspoon vanilla
2 tablespoons butter 3 1/2 cups sifted powdered sugar
1 tablespoon milk  



Cream the butter and cream cheese together until smooth. Add in the milk and the vanilla. When the liquid is incorporated into the cheese mixture, mix in the powdered sugar, about a half cup at a time. Use to ice and frost cakes.






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