Icing - Cream Cheese
Ingredients8 oz cream cheese, cold is fine but not frozen - cut in chunks
5 Tbsp Butter, softened (I use unsalted) - cut in chunks
2 tsp vanilla
2 to 2.5 cups powdered sugar, sifted (If you don\'t have a sifter, shake powdered sugar through a sieve)
If desired - After the icing is made stir in additional flavoring to taste, such as: Grated lemon or orange zest, ground cinnamon, or liqueur of choice.
InstructionsFood Processor Method: This is the best and fastest method.
Combine all ingredients in a food processor and pulse just until smooth and creamy. Very fast compared to an electric mixer.
If the icing is too stiff, pulse for a few seconds longer. Do Not overprocess. (Overprocessing will make the icing too loose.)
Electric Mixer Method:
Beat cream cheese, butter, and vanilla together until just blended.
Add powdered sugar 1/3 at a time and beat until smooth and desired consistency is achieved.
If the icing is too stiff, beat for a few seconds longer. Do Not overbeat. (Overbeating will make the icing too loose.)
This keeps, refrigerated, for about 1 week. Or freeze for up to 3 months. Soften and stir until smooth before using.
Source: Joy of Cooking