S
shannone
Guest
Ingredients
4 oz. (1/2 of 8-oz. pkg. ) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
1 pkg. (16 oz.) powdered sugar
2 Tbsp. milk
1/2 tsp. vanilla
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted
1. Beat cream cheese and butter in large bowl with electric mixer on medium speed until light and fluffy.
2. Add sugar alternately with the milk, beating until well blended after each addition. Add vanilla; mix well. Stir in coconut.
3. Use to frost your favorite cake or cupcake recipe.
4 oz. (1/2 of 8-oz. pkg. ) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
1 pkg. (16 oz.) powdered sugar
2 Tbsp. milk
1/2 tsp. vanilla
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted
1. Beat cream cheese and butter in large bowl with electric mixer on medium speed until light and fluffy.
2. Add sugar alternately with the milk, beating until well blended after each addition. Add vanilla; mix well. Stir in coconut.
3. Use to frost your favorite cake or cupcake recipe.