- 16 oz. cream cheese, room temperature
- 2 sticks of butter, room temperature
- 2 tsp vanilla paste or extract
- 2 cups powdered sugar
- Cream the cream cheese and butter together in a large bowl until light and fluffy. I use an electric hand mixer.
- Add the powdered sugar and vanilla paste and continue to beat until smooth and well combined.
- If the mixture is too thick, add a tablespoon of milk to thin it out.
- Store covered in the refrigerator until ready to use.