Cream Cheese Frosting

Cream cheese frosting is by far my favorite, and this particular frosting takes the cake. It is my go-to frosting and I use it on almost every cake.

This makes a ton of frosting, 5 cups to be exact. One cake only needs half of this recipe, and you will probably have some left over. I usually half the recipe and conveniently powdered sugar also comes in 16-oz bags.

Cream Cheese Frosting
2 (8-oz) packages cream cheese, softened
1 (32-oz) bag powdered sugar
1/2 cup unsalted butter
2 teaspoons vanilla (use clear vanilla if you want a sharper white)
some milk for consistency*

1. Beat the cream cheese and butter together until combined
2. Pour the powdered sugar in a little bit at a time and combine well after each addition
3. Stir in the vanilla and milk

*The more milk you add, the smoother the frosting will be when applied to the cake. Depending on what you want the frosting to look like and how you want it to apply determines how much milk you should add. I recommend testing the frosting a little before you add any milk and then adding small amounts at a time until you find what you like.