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.

Notes:

• 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.