Cream Cheese Buttercream Icing

1 16oz block of cream cheese 

1 stick of softened butter 

1 tsp. salt 

2 to 4 tablespoons milk or cream, as needed 

2 tsp. vanilla extract 

1 bag of confectioner's sugar

Directions: 

Step number one: Place the softened butter and cream cheese into a large mixing bowl. Blend it with an electric mixer on low-speed until it is fluffy or has peaks. This may take about thirty seconds.

Step number two: Add vanilla salt and milk or cream to the mixture and blend well until it is completely incorporated.

Step number three: Stop the machine and begin adding one cup of confectioner's sugar at a time and blend until sugar is completely incorporated with the cream cheese and butter. Increase blender speed as icing thickens. If the icing is too thick, add milk or cream to thin it out a little. The icing should be thin enough to spread on cake smoothly, but not runny.

After baking your cake or cupcakes, let the cake cool first before adding the icing. This icing will store in the refrigerator for about four or five days. You can store this icing up to several months in the freezer. If you keep it in the freezer, make sure you double bag it in two zip lock bags to keep the freezer taste out. Also, to thaw out the icing simply place in a room temperature environment for an hour or two and it should be ready to use.