Cream Cheese Icing

Directions

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