Cream cheese icing

My perfect recipe for cream cheese icing works for both vanilla and chocolate.

Vanilla:
1 lbs powdered sugar
1 8oz package cream cheese (full fat, no lite or fat free allowed)
1 4oz stick of butter (use the real stuff not margarine)
1 tsp vanilla (I use organic Madagascar vanilla)

Chocolate:
1 lbs powdered sugar
1 8oz package cream cheese (full fat, no lite or fat free allowed)
1 4oz stick of butter (use the real stuff not margarine)
1/4 cup cocoa powder

Mix butter and cream cheese once at room temperature in a stand mixer.  Add powdered sugar slowly (it can, and will explode all over your kitchen).  Add either vanilla or cocoa to your preference.  Enjoy!

I use both types on my red velvet cake cupcakes.  I also love to smother my homemade cinnamon rolls with the vanilla cream cheese for that extra treat.  (Those recipes to follow soon.)