light. Try it with other nut butters if you can’t eat peanuts—almond butter would be lovely.
This recipe will frost the tops and sides of a 9-inch double-layer cake.
1 8-ounce container soy cream
cheese, room temperature
2 tablespoons margarine, softened
¼ cup peanut butter
(or more, to taste)
2 to 2½ cups sifted
powdered sugar
In a large bowl, beat cream cheese, margarine and peanut
butter with an electric hand mixer. Add powdered sugar
and blend to desired taste and consistency. Add more sugar
or nut butter to taste.
Yield: 2 CUPS
Prep time: 10 MINUTES
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