Lemon cream cheese topping for Carrot Cakes and Pound Cakes

Ingredients

• 3/4 cup                         powdered sugar
• 1 x 3 oz                          pack of cream cheese
• 1 tablespoon                fresh lemon juice
• 1 teaspoon                    finely grated lemon peel
• 1 teaspoon                    vanilla
• 1/4 cup  (or more)       whipping cream

Blend sugar, cream cheese, lemon juice, lemon peel and vanilla in a processor, using on/off turns. Blend in enough cream to form a thick but pourable icing. Makes 1 cup

NOTES : Use as icing for CARROT CAKE if you bake it in the bundt pan. Also good on POUND CAKE. (click links to see recipes)