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Vanilla Creme Frosting

4 (4)
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Vanilla Creme Frosting recipe
photo by:kraft
Just made it and it was delicious, light, fluffy...but can I keep this in the fridge and if so, for how long?
posted by
 a cook
on 4/2/2010
time
prep:
10 min
total:
10 min
servings
total:
3 cups or 24 servings, 2 Tbsp. each
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What You Need

4
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1
jar  (7 oz.) JET-PUFFED Marshmallow Creme
1
tsp.  vanilla
1
tub  (8 oz.) COOL WHIP Whipped Topping, thawed

Make It

BEAT first 3 ingredients in large bowl with mixer until well blended.

ADD COOL WHIP; beat just until blended.

Kraft Kitchens Tips

Note
Recipe makes enough to frost 24 cupcakes or to fill and frost one 2-layer cake. To pipe the frosting, spoon frosting into resealable plastic bag. Cut off small corner from bottom of bag, then use to pipe frosting onto the cake or cupcakes.
Substitute
Prepare using 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread.
Special Extra
Decorate frosted cupcakes or cake with chocolate or multi-colored sprinkles, colored sugar or nonpareils.
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