Cream Cheese Icing
- 1 cup (2 sticks) butter
- 16 oz. cream cheese, softened
- 2 lb. (8 cups) confectioners’ sugar
- 2 tablespoon milk
NOTE: Do not use light cream cheese or butter substitute. If margarine is used, icing will be softer.
In a medium mixer bowl cream butter and cream cheese together until smooth. Add sugar and milk. Beat on high until smooth (only 30 seconds to 1 minute). Thin to ice cake smooth; use full strength for piping borders.
YIELD: Makes 5-1/2 cups.