Perfect Cream Cheese Frosting

Yes, vintage Tupperware Cake Taker

Makes enough for a generously frosted 9" layer Cake

1 cup unsalted butter, softened 

16 oz. Cream cheese, softened

4 cups Powdered Sugar, sifted

3 teaspoons Lemon Juice

1 teaspoon Vanilla extract

Combine the soft butter with 2 cups of the powdered sugar in a large mixing bowl, a stand mixer works the best. Beat on medium speed until smooth and fluffy.  

Cut each cream cheese block into 12 squares and mix into the butter/sugar mixture three at  a time, mixing well in between. 

Beat until well combined and fluffy.

Add the lemon juice and the vanilla and mix. Scrap the sides and continue to mix.

Add the remaining 2 cups of powdered sugar, mix on a low speed until combined, then turn up to medium/high and beat until light and fluffy.

Use immediately on cake.

Place cake into chill to set.