probably enough for ~24 cupcakes?
1/2 c. of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature (I used 1/3 less fat)
2 - 3 c. of powdered sugar
1 tsp. of vanilla extract (I added 1/2 tsp. vanilla extract and 1/2 tsp. orange juice since I was frosting orange cupcakes)
1. With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.
2. Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness.
3. Either spread on with a blunt knife or spatula, or spoon into a piping bag to decorate your cake or cupcake.
Very smooth. Not too sweet. The perfect touch for cakes and cupcakes.