This is the VERY Best Cream Cheese Frosting. Perfectly smooth, never stiff. Creamy and cream-cheesy, and excellent for piping and decorating. And it won’t melt and droop at room temperature!
In a large mixing bowl, beat powdered sugar on high speed for a few seconds to break up lumps.
Add the room temperature cream cheese, butter, and shortening. Beat on low, gradually increasing speed. Continue to beat, scraping the sides, on medium speed for 3 to 5 minutes until smooth and creamy.
Beat in the milk and vanilla and increase speed and beat for another 1 to 2 minutes until desired consistency.
Notes
This recipe makes enough to GENEROUSLY frost 12 - 16 cupcakes, or a layered 8 or 9 inch cake.