from The Barefoot Contessa Cookbook
given to me by Rese Moore
1 lb. of cream cheese at room temperature
¾ pound unsalted butter at room temp.
1 teaspoon pure vanilla extract
½ teaspoon pure almond extract
1 ½ lbs. confectioners’ sugar, sifted (sifting prevents lumps from occurring in the frosting)
In a bowl of an electric Mixer fitted with a paddle attachment,
Blend together the cream cheese, butter, and vanilla and almond
Extracts. Add the confectioners’ sugar and mix until smooth.
*If you have excess frosting, it freezes real well.