Cream Cheese Icing

  • 8 oz cream cheese (softened)
  • 2 cups confectioners’ sugar
  • 2 tsp vanilla

In a bowl mix all ingredients on low until incorporated, and then medium-high until desired consistency.

  • Feel free to use reduced fat cream cheese to make it healthier.
  • A favorite during autumn is to use Philadelphia pumpkin cream cheese in place of regular.

Yields about enough to ice 24 cupcakes.

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