Cream Cheese Frosting

Yield: Enough to frost triple-layer 8"round cake or 36 cupcakes with average sz swirl

Ingredients



• 3 oz (3/4 stick) butter, salted, softened
• 8 oz brick of cream cheese, cold
• 5-6 c. powdered sugar (1½ lbs.)
• 1 t. vanilla extract, clear

Instructions

1. Cream butter and cream cheese in a stand mixer (at least 4 minutes).
2. Add about 2 c. powdered sugar until smooth.
3. Add vanilla, mix well.
4. Add remaining powdered sugar to desired consistency. Mix on med high until smooth and puffy (approx 6 minutes).
5. Add milk to desired consistency and taste.
6. If adding color...do that now.

Hot tip: Margarine is not a very good substitute. Lard is a doable substitute for half the butter - the flavor is different and careful if adding coloring.