Easy, easy recipe to make cream cheese frosting for cakes, cookies, and, heaven forbid, cinnamon rolls!
1 8 oz. block cream cheese, softened
1 stick butter, softened
1 tsp. vanilla
2 - 2.5 cups confectioner's sugar
Place softened cream cheese and butter in mixing bowl and whip on medium until blended. Add vanilla. Add confectioner's sugar by the cup and integrate well with butter mixture until it reaches smooth, spreadable consistency.
This makes enough to ice a two layer cake or one 9x13 layer cake generously. It also accepts food coloring well if desired for decorating.
Once you have iced the cake or pastries, refrigerate to keep the icing fresh.
And I absolutely recommend licking the leftovers from the bowl and on the beaters! :)