CREAM CHEESE FROSTING WITH VARIATIONS

"There are two big secrets to perfectly smooth cream cheese frosting with enough body to spread in dramatic swirls or even pipe through a pastry bag. First, overbeating breaks down the cream cheese and produces grainy-look-ing frosting that is too soft to hold a shape. Second, cold (not softened) cream cheese produces the best texture."

1 (8 ounce) package cold cream cheese, chilled
5 tablespoons unsalted butter, at room temperature
2 teaspoons vanilla
2 to 2 1/2 cups confectioners' sugar

Beat the cream cheese, butter and vanilla in a medium bowl just until blended. Add the confectioners' sugar a third at a time; beat just until smooth and spreadable.

May be stored in refrigerator for about 1 week or frozen for up to 3 months.

VARIATIONS:

CITRUS:
Add 1 tablespoon grated lemon or orange zest.

CINNAMON:
Add 1/2 teaspoon ground cinnamon or to taste.

LIQUEUR:
Add 1 tablespoon of any liqueur.

CHOCOLATE:
Melt 5 ounces chopped semisweet or bittersweet chocolate with 3 tablespoons water or coffee. Stir often until smooth. Let cool to lukewarm. Stir into frosting.

Yield: 2 cups (12 servings)
Source: The Joy of Cooking