Citrus Cream Cheese Icing

• 3/4 pound (3 sticks) unsalted butter, at room temperature
• 1 1/2 pounds (three 8-ounce packages) cream cheese, at room temperature
• 3 cups confectioners sugar
• 3 tablespoons fresh lime juice, lemon juice, or orange juice
• 3 tablespoons freshly grated lime, lemon, or orange zest

1. Beat the butter and cream cheese in the bowl of a standing mixer fitted with a paddle attachment on high speed until they are light and smooth, about 3 minutes.
2. (It is important that the butter and cream cheese are both at room temperature when they are mixed.
3. Otherwise they will not fully incorporate and the icing will have small lumps of cream cheese.)
4. Add the confectioners sugar and mix on low speed until incorporated, about 1 minute.
5. Add the citrus juice and citrus zest and mix on medium-high speed until smooth, about 1 minute.
6. Use the icing immediately, or keep it in an airtight container in the refrigerator for up to 3 days.
7. When ready to use, let the icing warm almost to room temperature.

unsalted butter, cream cheese, confectioners sugar, lime juice, freshly grated lime

Taken from www.epicurious.com/recipes/food/views/citrus-cream-cheese-icing-388130 (may not work)