- 1 stick unsalted butter, softened
- 4 ounces cream cheese, room temp
- 5 cups conf. Sugar
- 1/4 t. Salt
- 1/4 c. Milk
- 1/2 t. Vanilla extract
- Beat together butter and cream cheese on med hi about 1 min.
- Reduce speed to medium; add conf. Sugar 1 cup at a time, beating well after each addition.
- Add salt, milk and vanilla and beat until fluffy (about 3 min)
Will keep up to a week, if kept air-tight in fridge. If refrigerated, Bring back to room temp, then beat on low until smooth.