Recipe by Sarah Phillips © 2007 Sarah Phillips CraftyBaking.com
12 ounces cream cheese, softened; preferably Philadelphia brand
12 tablespoons (3/4 cup) unsalted butter, softened
1 tablespoon peach-flavored brandy
2 teaspoons vanilla
6 cups powdered sugar, sifted; measure and then sift
1. With a stand mixer fitted with a paddle attachment, beat the butter on medium high speed until creamy. Add the cream cheese and beat on low until combined.
2. Add the brandy and vanilla. Add the sugar 1 cup at a time, mixing until smooth.
SARAH SAYS: Do NOT overbeat. If the frosting is too thick, add in drops of milk or cream to correct. If too thin, add in more powdered sugar or cold cream cheese.
Cream cheese frosting is perishable. Store, well-covered for a few days in the refrigerator.