1/2 cup butter, room temperature
8 oz cream cheese, room temperature
2-3 cups of powdered sugar (to taste)
1 teaspoon vanilla
With an electric mixer, mix the butter and cream cheese together for about 3 minutes on a medium speed until very smooth. Be sure to scrape down the sides of the bowl and the bottom of the bowl.
Add the vanilla and mix a few seconds. Slowly add the powdered sugar. Keep adding until you get the desired sweetness and thickness.
I find if you are going to piping with this recipe it is best to refrigerate it for a few hours first. I generally make it first thing in the morning and stick in the fridge until I'm ready to use it! I always get complemented on this frosting. I like it with a strong cream cheese taste, so I generally only add about 2 cups of powdered sugar.
If I'm using this recipe for a Carrot cake I will add some freshly ground ginger to it.
Add some scrapings from a vanilla bean is great for a Red Velvet cake!
Add some grated for dried coconut to it for a Coconut cake!