- 1 stick butter softened
- 4 oz cream cheese
- 624g / 22oz confectioners sugar
- 57g / 2oz whole milk
- 1g salt
- 2g / 0.5 tsp vanilla extract
- Beat together butter and cream cheese with mixer on medium high until pale and creamy about 1 minute.
- Reduce speed to medium and add confectioner’s sugar 1 cup at a time, beating well after each addition.
- Add salt, milk, and vanilla and beat until fluffy about 3 minutes.
- If not using immediately, cover top with plastic wrap. Refrigerate up to 1 week, bring to room temperature before using.
Notes:
coffee frosting add 1 Tablespoon instant espresso powder.
chocolate frosting add 3/4 cup cocoa powder to the powder sugar
irish creme frosting – add 1Tbl Baileys.