Cream Cheese Frosting

My frosting is a little different from traditional cream cheese frosting recipes because I omit the butter. You don't need it. The tangy cream cheese is the star - plus my version saves on a few calories!

Makes about 3 cups of frosting.

Ingredients:
8 ounces of cream cheese at room temperature (regular or reduced fat)
3 cups of powdered sugar
1 teaspoon of vanilla extract

Directions:
In a large bowl, using an electric mixer on low speed, beat the cream cheese and the vanilla until smooth and thoroughly blended. Keeping your mixer on low, add the powdered sugar, one cup at a time. Beat until smooth. Once all of the powdered sugar is mixed in, turn the mixture to medium and beat the frosting for an additional minute to lighten the frosting.

To assemble the 'cookie sandwiches': bake your cookies, let them cool then place them in the fridge while you make your frosting. Sandwich cookies together by putting 1 tablespoon of frosting on 1 cookie then topping it with the other. Keep refrigerated until ready to serve! 

Tip - If you feel the frosting is too thick, add extra vanilla, 1 teaspoon at a time. If you feel the frosting is too thin, add more powdered sugar, 1 tablespoon at a time. Store frosting in an airtight container, in the fridge until use.