Lemon Cream Cheese Frosting
(Makes about 4 cups)
1 (8 oz) pkg cream cheese, softened
1 (14 oz) can sweetened condensed milk (not evaporated)
1/3 cup lemon juice
1 tsp vanilla extract
1 (4 oz) container frozen non-dairy whipped topping, thawed
In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Fold in whipped topping. Chill at least 1 hour to thicken.
Use to frost 4 dozen cupcakes or one (15x10-inch) sheet cake. Store in refrigerator.
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