1 (8oz) pkg cream cheese, softened
1 cube butter (NO margarine allowed - ever!)
Mix on LOW til incorporated. (will be crumbly) Add 1 T pure vanilla (no fake extract!) and mix on low while adding hot water or warm milk by the teaspoonful until icing is at desired consistency. (We use hot water - it keeps the icing smooth and soft. Adding cold water can make butter and cream cheese firm again and your icing will be lumpy.) Mixing on low keeps air bubbles out of the icing so it stays smooth. Don't whip it! I usually turn the Kitchen Aid on low and walk away for 15 mins or so while it mixes. Keep in refrigerator in an airtight container.