2 sticks (1 c) unsalted butter, at room temperature
2 (8 oz) packages cream cheese, at room temperature
2¾ cups confectioners’ sugar
2 tablespoons milk, more as needed
2 teaspoons vanilla extract
pinch of salt
Instructions
Whip the butter and cream cheese together until light and fluffy. Sift the powdered sugar. Beat in sugar, milk and vanilla until combined well. Add milk as needed to come to a spreadable consistency.
Recipe by oh honey bakes at https://ohhoneybakes.com/pumpkin-cake-with-gingersnap-toffee/