This frosting keeps, refrigerated, for about 1 week. Or freeze for up to 3 months. Soften and stir until smooth before using.

12	oz.	Cream cheese
12	tbsp. (1-1/2 sticks)	Unsalted butter
1-1/2	tsp.	Vanilla
6	cups	Powdered sugar, sifted

• Have cream cheese cold and butter at room temperature, 68° to 70°F.
• In large bowl, beat just until blended the cream cheese, butter and vanilla.
• Add the powdered sugar, one-third at a time and beat just until smooth and the desired consistency.
• If the frosting is too stiff, beat a few seconds longer. Do not overbeat.

  Makes about 4 cups