Cream Cheese Frosting

Let me tell you about this frosting.  Actually, there's not much to tell other than it's AWESOME!

I recently made a cake for Thanksgiving and this was the frosting that went along with it.  It was super duper easy to throw together and way yummy.  So yummy, in fact, that I thought it would be a good idea to slather it all over the Pumpkin Spice Cookies I made the following week.

That was a very smart decision.  My tummy thanked me.

When you think frosting do you think it's just for cakes?  I'd love to know YOUR thoughts!  Cookies with frosting sounded like a stellar idea to me!  



Ingredients

• 16 oz cream cheese, softened
• 2 sticks butter, softened
• 2 lbs confectioners sugar
• 2 tsp vanilla extract
• 1 tbsp milk

 Instructions

• In a large mixing bowl, beat the cream cheese, butter, confectioners sugar and vanilla until combined. Add in one tablespoon of milk so the frosting is a spreadable consistency.

 

Notes

• I made the mistake of using low fat cream cheese which has a looser texture than full fat cream cheese.  (Grabbed the wrong one off the shelf at the store by accident!)  It made the frosting a bit loose as well.  Go with the full fat.  I mean, are we really going to switch out the cream cheese for a low fat kind to try to lighten up a recipe that has 2 sticks of butter and 2 pounds of sugar in it?  Yeah, that would just be silly.  ;)
• This makes enough frosting to frost a nice big two layer cake with some to spare.  If you are just frosting a batch of cookies or cupcakes, I'd cut the recipe in half.