Favorite Cream Cheese Buttercream Frosting Recipe
(makes enough for a 3-layer 8-inch cake or generously frosts 24 cupcakes)
8 oz (one package) cream cheese, softened
16 Tablespoons (two sticks) butter, softened
6-7 c powdered sugar
2-4 Tablespoons milk
1 T clear vanilla extract
1/4 t. salt (if using unsalted butter)
Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined.
Frosting will keep 2-3 days at room temperature, 2-3 weeks refrigerated, or 2-3 months frozen (will likely require re-beating once thawed).