Cream Cheese Frosting

Posted on Feb 1st 2016

2 packages 3 oz. softened cream cheese 1/4 cup milk 1 teaspoon vanilla extract pinch of salt 4 - 5 cups powered sugar Food color (optional)

In a small mixer bowl at medium speed, beat cream cheese, milk, vanilla extract and salt until smooth and fluffy. At low speed, gradually add 4 to 5 cups sifted powered sugar and beat until blended, scraping bowl as needed. Increase speed to medium and beat until smooth and well blended. Tint with food color if desired. Refrigerate leftovers. Makes about 2 cups. NOTE: For frosting with a smooth velvety texture make sure that the margarine or butter is soft enough to cream with the other ingredients. Let margarine or butter stand at room temperature until softened but still cool. Margarine or butter that is too soft or melted will result in a frosting that doesn't have a creamy texture.