Very White Cream Cheese Frosting

• 1 cup (2 sticks) unsalted butter, softened
• 2 packages (8 ounces each) of cream cheese, softened
• 8 cups powdered sugar (confectioners' sugar)
• 1 tablespoon milk
• 1 teaspoon vanilla extract (optional- I use clear)

1. In a large bowl, beat butter and cream cheese with a stand mixer until light and fluffy.
2. Gradually add powdered sugar, vanilla (optional), and milk. 
3. Beat on high until smooth (30 - 60 seconds).
4. If the frosting seems too thin, add powdered sugar 1 tablespoon at a time.
5.  If it seems too thick, add more milk 1 teaspoon at a time until the frosting reaches the desired consistency.

NOTE: I like my cream cheese frosting VERY white but that's hard to do with commercially made butter. You can, however, make your own WHITE butter. Making it is fairly easy:

• 8 1/2 cups full cream milk (whole milk)
• 1 tbsp unflavored, unsweetened yogurt *the more natural the better -regular yogurt is ok*

1. Boil the milk very well (do this on medium heat and DO NOT STIR you do NOT want dark scald skim in the cream)
2. Cool to room temp and store in the fridge for 24 hours.
3. Skim off the cream layer in a small bowl
4. Leave the cream sitting out until it reaches room temperature
5. Mix the yogurt and the collected cream 
6. Leave in a warm place, covered, overnight
7. The next day mix the curd with a blender or hand blender until the solids separate from the liquid, collect into a ball, and dry off with a paper towel 
8. Roll in plastic wrap or place in an airtight container
9. Now, if this seems a tad daunting for you, just buy a good quality whole cream and whip it until the solids separate. But you will need several tall containers to make a large amount of butter.