Cream cheese icing

By sassy47

Ingredients

• 3/4 cup butter (1 1/2 sticks), softened
• 1 pound cream cheese, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon lemon oil extract

Details

Servings 1

Preparation

Step 1

In the bowl of a stand mixer using the paddle attachment, or in a
large bowl using a hand mixer, cream the softened butter. Add the
cream cheese and beat, scraping the bowl once or twice, until fully
incorporated but still a little stiff. Add the sugar and beat until
somewhat fluffy and spreadable. Beat in the vanilla and lemon oil,
careful not to overmix. This makes about 4½ cups frosting. You may
not use all of the frosting for the cupcakes; the remaining will
keep, covered and refrigerated, up to 1 week (soften at room
temperature and beat again before using).