How to Make a Large Batch of Creamy Cream Cheese Frosting

Can get enough cream cheese frosting for that huge layer cake? Making several cakes that call for cream cheese frosting. This recipe is for a large batch of super rich, creamy and smooth cream cheese frosting.

Difficulty: Easy

Instructions

Things You'll Need:

• 4 packages (8 ounches each) of Kraft Philadelphia Cream Cheese at room temperature
• 1/2 cup (1 stick) of unsalted Land of Lakes butter at room temperature
• 1/2 cup (1 stick) of Parkay margarine at room temperature
• 1/4 cup of Karo light corn syrup
• 1 tablespoon of Mccormick pure vanilla extract
• 8 cups of Domino powered sugar (2 pounds)

1. With an electric mixer beat the cream cheese, butter and margarine in a large mixing bowl.
   
   Beat on high until light yellow and creamy. Should be around 3 minutes.

2. With the mixer still going beat in the corn syrup and vanilla

3. Turn the mixer to medium low and beat in half the powered sugar until mixed well.
   
   Now add in remaining powered sugar and mix until smooth and creamy.

4. Cover the bowl and chill until ready to use.
   
   To frost cake simply spread on thick, you can also use your fingers to form peaks on the cake tops.
   
   Any extra needs to be stored in the refrigerator. I store mine with a spoon so I can sneak bites when no ones looking.

[Kiki0701]

on 1/25/2009 I think I can eat this WITHOUT the cake!!!! I love cream cheese frosting! 5*s

[1wahm]

on 1/25/2009 Yummmmmmm! I can't wait to make this. Oh how I wish it was fat free!

[goodselfme]

on 1/24/2009 Sounds perfect for the next cake that I will frost with cream cheese frosting. 5*

[HunnaGirl]

on 1/22/2009 This sounds wonderful! I have to make a cake for a party this weekend. I'll have to try this!

[almommabear]

on 1/21/2009 My husband loves anything to do with cream cheese--this sounds great!