Cream Cheese Frosting

contributed by Laura Thompson

I often halve this recipe as it makes A LOT, but this frosting refrigerates and freezes well, so you can always make the whole thing, and then just freeze or refrigerate what you don’t use immediately.

2 (8 ounce) packages cream cheese, softened

1/2 cup butter, softened

2 cups sifted confectioners’ sugar

1 teaspoon vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.

 

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