This is a great creamy cream to go with pumpkin bread, carrot cake, chocolate cake, muffin, or between cookies. If you like creamy chocolate, add 1/4 to 1/2 cup of cocoa, depending on how rich you want it.
- 2 (8 ounce) packages cream cheese, softened
- ½ cup butter, softened
- 2 cups sifted confectioners’ sugar
- 1 teaspoon vanilla extract
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.
Per Serving: 140 calories; protein 1.4g; carbohydrates 10.9g; fat 10.4g; cholesterol 30.7mg; sodium 82.6mg.