Cream cheese butter icing
Cream Cheese-Butter Icing recipe
- One 8-ounce package cream cheese, room temperature
- 1 stick (8 Tablespoons) unsalted butter, room temperature
- 2 cups confectioners sugar
- 1 teaspoon vanilla
- 1/4 cup evaporated milk, more or less (I like sweetened, skimmed evaporated milk)
Whip butter and cream cheese together until soft and add the sugar gradually. Blend these ingredients until creamy and add vanilla. Then add evaporated milk in amount to beat the mixture to spreading consistency.
Best spread on Kennebec Inns Zucchini Bread when made as a Bundt cake.
Tags: recipe, Cream cheese butter icing, cooking, diy