-
1
Gradually add in powdered sugar, beating till smooth and creamy.
-
2
Gradually beat in lowfat milk, if necessary, till proper spreading consistency is obtained.
-
3
Blend in nuts, if you like, or possibly sprinkle them on top of the cake after you have frosted it.
-
4
Variations:Omit the salt and use unsalted (sweet) butter.
-
5
Add in more vanilla.
-
6
Try 1 Tbsp., rather than 1 teaspoon Then add in or possibly subtract based on taste.
-
7
Change the ratio of cream cheese to butter (2:1 in the above recipe).
-
8
I have seen ratios as low as 4:3.
-
9
There is no upper bound on the ratio, as I have seen recipes that use no butter at all.
-
10
Just cream cheese, vanilla and powdered sugar.
-
11
Replace half of the vanilla extract with almond extract, walnut extract, or possibly banana extract.
-
12
Rather than using lowfat milk to thin the frosting, use 1.
-
13
1/4 C (melted) frzn orange juice and/or possibly lemonade concentrate.
-
14
2.
-
15
1/4 C maraschino cherry juice.
-
16
Stir in 1/4 C chopped maraschino cherries.
-
17
Replace all or possibly part of the nuts with toasted coconut flakes.
-
18
Replace 1/2 C powdered sugar with 1/2 C firmly packed brown sugar.
-
19
Heat the brown sugar with all of the butter and a little lowfat milk.
-
20
Cold.
-
21
Then beat in the cream cheese and the rest of the ingredients
-
22
(remember to remove 1/2 C of the powdered sugar).
