- 8 ounces Cream Cheese, softened
- 1/2 cup Butter, softened
- 4 ½ cups Powdered Sugar
- 2 teaspoons Vanilla Bean Paste
- Beat softened cream cheese and butter together until fluffy and no lumps
- Slowly beat in 4 ½ cups powdered sugar until smooth
- Stir in vanilla bean paste
- Tightly cover and refrigerate leftovers; to restore creamy consistency to refrigerated frosting, allow to come to room temperature then whip with hand mixer; add small amount of milk if needed