Cream Cheese Icing

(from cokerlj’s recipe box)

I’ve had bad experience with cream cheese icing…just too sweet. This is both tangy and just the right amount of sweet!

Source: Linda Coker

Categories: Frostings & Icing

Ingredients

  • 2 sticks softened unsalted butter
  • 1 stick softened salted butter
  • (must be butter, not margarine)
  • 3 each 8 ounce packages of cream cheese, softened
  • 3 cups sifted confectioners sugar
  • 1 tablespoon pure vanilla extract
  • (I also used about 2 tablespoons of canned milk that I had left from the cake I was making.)

Directions

  1. Make sure your butter and cream cheese are room temp and soft. Cream the two together adding the vanilla.

  2. Slowly add your confectioners sugar slowly.

  3. Mix on high speed to fluff up. I thought it was entirely too thick so I added just a tad of canned milk. You could add just regular milk too.

  4. Spread between layers, sides and top of cake.

  5. THIS MADE ENOUGH TO SPREAD BETWEEN LAYERS OF A 3 LAYER CAKE…ON THE SIDES…AND ON TOP. You could use 2 sticks butter, 2 pkgs. cream cheese and 2 cups confectioners sugar and have enough for a regular 2 layer cake.

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