Cream Cheese Icing Variations (4)

[Loupy]

Cream Cheese Icing Variations

#1 Ingredients:
1 (250 g) package PHILADELPHIA Brick Cream Cheese, softened
1/4 cup butter, melted
2 cups icing sugar
1 teaspoon lemon juice
1/2 teaspoon grated lemon peel

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#2 Ingredients:
1 (8 ounce) package cream cheese
4 cups confectioners' sugar
1 tablespoon vanilla extract
1/8 teaspoon salt
2 tablespoons evaporated milk

Directions for Icing:
Beat cream cheese and butter in large bowl with electric mixer until well blended.
Gradually add icing sugar, juice and peel, beating until well blended after each addition.
Spread on top of cake.
Store leftover cake in refrigerator.

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#3 Ingredients
1 (3 ounce) package cream cheese
1 3/4 cups confectioners' sugar
1 (8 ounce) container frozen whipped topping, thawed

Directions
In a large bowl, beat cream cheese and sugar until smooth.
Fold in whipped topping.

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#4 Ingredients
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups heavy cream

Directions
In a large bowl, beat cream cheese, sugar salt and vanilla until smooth.
In a small bowl, whip the heavy cream until stiff peaks form.
Fold into the cream cheese mixture.