Quotes About Spreadable
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CREAM CHEESE FROSTING FOR RED VELVET SURPRISE CUPCAKES 4 ounces cream cheese (I used Philadelphia Brand in the rectangular silver package - half a package was 4 ounces) ¼ cup salted butter (½ stick, 2 ounces, pound) 1 teaspoon vanilla extract 2 cups powdered sugar (pack it down in the cup when you measure it) Place the cream cheese and the butter in a medium-size microwave-safe bowl. (I used a quart measuring cup.) Microwave on HIGH for 30 seconds. Stir. If you can stir the cream cheese and the butter smooth, take the bowl out and put it on the counter. If it's still not soft enough to stir, microwave on HIGH in 20-second intervals until it is. Add the vanilla extract to your bowl and stir that in. Add the powdered sugar, a half-cup at a time, stirring after each addition. Continue to add powdered sugar until the frosting is spreadable, not runny. ~ Joanne Fluke
Spreadable butter is wonderful for cake-making: it's much easier to cream than the block type and slightly lighter because it's blended with oil. ~ Jane Asher
My attention was like cooking butter, not spreadable at the best of times. And when it was spreadable, it could destroy your toast by setting it ablaze. I was unpredictable, even to myself. ~ Shoeburn Ruffet
