Cream Cheese Icing
Gently sweet Cream Cheese Icing has a surprising twist of orange zest. Great with Carrot Cupcakes!
1 cup (2 sticks) butter, softened
2 packages (8 oz. each) cream cheese, softened
8 cups sifted confectioners' sugar (about 2 lbs.)
2 tablespoons milk
1 tablespoon orange juice
1 teaspoon orange zest
About 5 1/2 cups of icing.
In medium mixer bowl, cream butter and cream cheese together until smooth. Add sugar one cup at a time and milk. Mix well. Beat on high until smooth (only 30 seconds to 1 minute). Thin to ice cake smooth; use full strength for piping borders.
NOTE: Do not use light cream cheese or butter substitute. If margarine is used, icing will be softer.