This is another near-recipe that is fast, simple, and delicious. I use this sweetened cream cheese spread on graham crackers or apple slices for dessert. My kids love it and I love that it fills them up before bedtime and isn’t full of sugar. I usually make this in the evening after supper, then store the leftover in a wide-mouth canning jar (a pint is a plenty) in the refrigerator to be enjoyed the following day. I also have used this recipe spread on crescent rolls with jam for a fast and entirely inauthentic but husband-pleasing Danish. That recipe will be in another post, Wildflowers.
One 8 ounce block of cream cheese, close to room temperature
⅓ to ½ cup powdered sugar (I find that a scant ½ cup is sufficiently sweet but I’m always trying to do a bit less)
1- 2 teaspoons vanilla extract
about 1 tablespoon milk
Add softened cream cheese to the mixer and begin mixing to soften. Of course, I rarely have thought ahead far enough for the cream cheese to actually be up to room temperature and this step makes the cheese much softer and helps it to incorporate the sugar.
Add the tablespoon of extract, mix, and scrape sides of the bowl with a spatula. At this point, the spread probably needs a tablespoon (give or take, depending on the desired consistency) of milk. Mix for a minute longer and serve.