Recipe courtesy of Sheryl Bito from Tiny Cupcake Toppers.
- 2 (8 ounce/225 g) packages cream cheese, softened
- 1/2 cup (115 g) butter
- 2 cups (250 g) confectioners’ sugar
- 1 tsp. vanilla extract
Cream the cream cheese and then add the butter. Mix until smooth. Add the vanilla and then slowly add the sugar a bit at a time. Load up your piping bag and ice as you wish.