Cream Cheese Icing

Ingredients (makes 3.25 cups):

• Cream cheese 8 oz at room temperature

• Unsalted butter 1/2 cup or 4 oz at room temperature

• Sifted confectioners' sugar 4 cups

• Vanilla extract 1 teaspoon

• Milk

Tools:

• Measuring cups

• Measuring spoons

• Mixing bowls

• Whisks

• Baking spatulas

• Flour sifter

• Stand mixer

Method:

• Cream together cream cheese and butter until fluffy

• Add the confectioners' sugar, first mix on low speed, then increase the speed to high, until light and fluffy

• Blend in vanilla

  Icing should be of a smooth, spreadable consistency, just a little firmer than soft butter. If too stiff, add milk 1 tablespoon at a time, while mixing on medium speed, until the icing is the desired consistency.

  It is best to use this icing immediately, but it may be covered and stored in the fridge for up to 2 days if necessary. Let icing come to room temperature before using.

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