Cream cheese icing

By á-3554

From the barefoot contessa cookbook

Ingredients

• 1 POUND cream cheese at room temperature*
• 3/4 pound unsalted butter at room temperature*
• 1 tsp pure vanilla extract
• 1/2 tsp pure almond extract
• 1 1/2 pounds confectioners' sugar, sifted
• It is very important that the cream cheese and butter are at room temperature and that the confectioners' sugar is sifted to ensure no lumps in the icing.

Preparation

Step 1

In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar andd mix until smooth.