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1 - 8 oz. box cream cheese (NOT tub, makes frosting gummy)
1 c. of butter (2 cubes)
2 tsp. vanilla extract
4 c. powdered sugar (may need more or less depending on where you live)
Milk or cream, as needed
Butter and cream cheese need to be room temperature. If either is melty if can mess with the consistency of the frosting.
Blend together cream cheese and butter until very smooth. Add vanilla and blend again until incorporated. Add 2 cups of powdered sugar and blend. Add 1 Tbsp. of milk or cream (cream will make a fluffier frosting). Blend on high until beings to get fluffier. Add another cup of sugar and blend until fluffy. Adding milk or cream a teaspoon at a time if the frosting is too stiff. Add remaining sugar or additional sugar until desired thickness. I recommend you taste as you go so you don't add too much sugar and make the frosting too sweet.
NOTE: if using this for cinnamon roll frosting. I recommend adding a couple of splashes on lemon juice (about a 1/2 tsp.) and a small pinch of salt to the recipe.
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