- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 10 Times
I frost the cake right in the pan and then cut it into squares for serving. If you want to present a whole cake, then turn it out onto a cookie sheet or board, place a flat serving plate on top, and invert the cake. Then frost.
- 4 ounces (½ cup) or half an 8-ounce package cream cheese, at room temperature
- ¼ cup (½ stick) butter, at room temperature
- 2 cups confectioners sugar
- 2 teaspoons vanilla extract
Place the cream cheese and butter in a mixing bowl and beat until very smooth. Place the sugar in a sifter or fine-mesh strainer and sift over the cream cheese/butter mixture. Beat by hand or with an electric mixer until light and fluffy. Mix in the vanilla.
© 1992 Lora Brody
Nutritional information is based on 16 servings.