1/3 cup butter or margarine
1 large (8 oz.) package cream cheese
1 box (1 lb.) confectioners sugar, sifted
4 teaspoons milk
1/2 teaspoon vanilla
Cream butter and blend in cream cheese. Add sugar and milk alternately, beating after each addition until smooth. Add vanilla and mix in well. Makes enough to frost a 2 layer cake or 24 cupcakes. Best to refridgerate cakes frosted with this so the cheese won't spoil.