Cream Cheese Filling
I usually cover my cakes with the Crusting Cream Cheese buttercream recipe. For the filling, I rather use this recipe as the cream cheese flavor is stronger. If you want it stiffer just add more sugar until you find the consistency you want.
1 cup (2 sticks) butter
16 oz. cream cheese, softened
2 lb. (8 cups) confectioners' sugar
2 tablespoon milk
*NOTE: Do not use light cream cheese or butter substitute.
If margarine is used, icing will be softer.
In a medium mixer bowl cream butter and cream cheese together until smooth. Add sugar and milk. Beat on high until smooth (only 30 seconds to 1 minute). Thin to ice cake smooth; use full strength for piping borders.
YIELD: Makes 5-1/2 cups.