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Vanilla Cream Cheese Frosting:
1/2 cup butter (1 stick left out of fridge for 10 minutes so it is softened but not room temperature)
8 oz. cream cheese (directly from fridge)
1 tsp. pure vanilla extract
4 cups powdered sugar
1 to 4 TBSP heavy cream (depending on desired consistency)
*Place butter in large mixing bowl and blend slightly. Add cream cheese and blend until combined.
*Add vanilla and powdered sugar and blend on low speed until combined. Beat a slightly longer until fluffy.
*Slowly add the heavy cream, a little at a time until desired consistency is met. (Don't add too much if pipping on cake or cupcakes-you want the frosting to stay in place.)
*Beat until fluffy, about 1 minute
*Use right away or refrigerate. Frosting will keep in refrigerator for several days but may need to re-beat for best texture.
Makes 18-20 cupcakes.
