| The French Pastry Chef | Creamed Cheese Icing | |
| Base Formulas | ||
| Class: Filling | Batch Size: 60 Ounces |
Storage
Conditions: Covered container - Chilled |
| Photograph: No | ||
| Ingredient | Quantity | |
| 1. | Unsalted Butter | 4 ounces |
| 2. | Creamed Cheese | 24 ounces |
| 3. | Powdered Sugar | 32 ounces |
| 4. | Vanilla | 1 teaspoon |
| 5. | Lemon Emulsion | 1/2 teaspoon |
Click to view Instructions (5 samples remain)
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