If you have any leftovers of this icing from our Gingerbread Cake, use it for frosting carrot cake or spreading on French toast.
- Prep time 5 minutes
- Total time 5 minutes
Ingredients
Method
In large bowl, beat cream cheese with butter until smooth; stir in clementine zest and vanilla. Beat in icing sugar, 1 cup at a time, until smooth.
Makes about 7 1/2 cups.
Nutritional facts Per 1/2 cup: about
- Fibre 0 g
- Sodium 42 mg
- Sugars 32 g
- Protein 1 g
- Calories 250
- Total fat 14 g
- Potassium 21 mg
- Cholesterol 38 mg
- Saturated fat 8 g
- Total carbohydrate 33 g
%RDI
- Iron 1
- Folate 1
- Calcium 1
- Vitamin A 13
