Cream Cheese Frosting

My bug and I spent the morning making sugar cookies for preschool and had plenty left for us to decorate. Usually if the kids are decorating cookies I crack open a can of frosting for them to make their goopy creations. That said, if I'm going to be doing some of the eating, I prefer to make a bowl of cream cheese frosting. There is no real magic with making good frosting, just a little planning. Butter and cream cheese should be at room temperature. I don't recommend using a microwave to expedite this because it will invariably melt something a little too much. Just pull the butter and cream cheese out of the fridge in the morning and a couple hours later you'll be ready to make the frosting. Also, it really makes a difference to add things one at a time and make sure it is well-mixed (including scraping down the sides of the bowl) before adding more things.

*4 oz. butter
*4 oz. cream cheese
*2 tsp. vanilla
*2 c. powdered sugar

In a bowl with a mixer beat butter until nice and creamy, add cream cheese and beat at a med-high speed until light and fluffy. If you still see lumps of cream cheese, it might have been too cold, let set at room temp a bit and beat some more. Add the vanilla, then the powdered sugar and you've got some tasty confection at your fingertips.