Cream Cheese Icing

• 24 tablespoons (3 sticks) unsalted butter, at room temperature
• 1 1/2 pounds (three 8-ounce packages) cream cheese, at room temperature
• 3 cups confectioners sugar
• 1 1/2 teaspoons pure vanilla extract
• 3/4 teaspoon salt

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. Add the confectioners sugar and mix on low speed until incorporated, about 1 minute.
3. Add the vanilla and salt and mix on medium-high speed until smooth, about 1 minute.
4. Use the icing immediately, or keep it in an airtight container in the refrigerator for up to 3 days.
5. When ready to use, let the icing warm almost to room temperature.
6. To make the Cinnamon variation on the Cream Cheese Icing, add 2 tablespoons of ground cinnamon and mix until combined.
7. Serve with Vanilla Cake (page 115) and sprinkle with graham cracker crumbs.
8. It tastes like coffee cake but is appropriate for any time of day.
9. Atop any of the cakes in the Banana Cake chapter (page 125), youll have the perfect dessert for a New Years Day brunch.

unsalted butter, cream cheese, confectioners sugar, vanilla, salt

Taken from www.epicurious.com/recipes/food/views/cream-cheese-icing-388128 (may not work)