The butter should be close to room temperature, but the cream cheese is to remain COLD. The trick to making cream cheese icing is to use the cream cheese right out of the refrigerator. Otherwise you end up with a gooey mess; having to add copious amounts of icing sugar and the cake will still slip slide every which way as you try to frost it. To salvage the mess you can serve it scooped into desert cups...
CREAM CHEESE ICING
1/4 cup low fat cream cheese, chilled1/4 cup butter, softened
1/2 tsp pure vanilla
1-1/2 cups icing sugar, sifted
• Quickly beat the cold cream cheese with the softened butter.
• Stir in the vanilla.
• Gradually beat in the icing sugar and beat just until smooth.
• Yields one layer of icing. To frost an entire cake, double the recipe.
