Categories: Icing

Ingredients

• 1/2 cup softened butter
• 8-ounce package softened cream cheese
• 1 teaspoon vanilla extract
• 4 cups confectioner’s sugar

Directions

1. Mix the softened butter with the softened cream cheese and the vanilla until the mixture is smooth.

2. Add the confectioner’s sugar in half-cup increments until the frosting is of proper spreading consistency. (You’ll use all, or almost all, of the sugar.)

3. With a frosting knife (or rubber spatula if you prefer) drop large dollops of frosting over the surface of your cooled cake. I usually end up with somewhere between 6 and 12 dollops. The dollops are like little stacks of frosting – you’ll spread neighboring stacks together, working your way from one end to the other, until you’ve frosted the whole cake. (This dollop method prevents uneven frosting thickness and “tearing” of the surface of your cake as you “pull” frosting from one end to the other.)

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