Cream Cheese Icing
|1||pound (2 8 oz packages) cream cheese, softened slightly, cut into small pieces|
|½||cup (1 stick) unsalted butter, softened slightly, cut into small pieces|
|1½||teaspoons vanilla extract|
|5||cups (460 g) sifted confectioners’ sugar|
In a medium-size bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes. Add the vanilla extract. Gradually add the sugar and beat until well incorporated.
The Magnolia Bakery Cookbook, page 87.