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Cream Cheese Icing

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1 cup (2 sticks) butter
16 oz. cream cheese, softened
2 lb. (8 cups) confectioners' sugar
2 tablespoon milk

NOTE: Do not use light cream cheese or butter substitute. If margarine is used, icing will be softer.

In a medium mixer bowl cream butter and cream cheese together until smooth. Add sugar and milk. Beat on high until smooth (only 30 seconds to 1 minute). Thin to ice cake smooth; use full strength for piping borders.

Makes 5-1/2 cups.

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