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Church Lady's Frosting

Serves: 16

   6 ounces cream cheese, at room temperature
   1/2 cup plus 2 tablespoons unsalted butter, at room temperature
   Pinch of salt
   2 tablespoons brandy
   2 teaspoons pure vanilla extract
   4 cups (1 pound) sifted powdered sugar
   2 teaspoons or more milk, if needed
   3/4 cup sweetened flaked coconut, such as Baker's Angel Flake

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1. In a stand mixer or with a hand mixer set on medium-low speed, beat the cream cheese, butter, and salt until just combined. Beat in the brandy, vanilla, and powdered sugar and continue to beat until it reaches a spreading consistency. If necessary, add a teaspoon or more of milk for a creamier consistency. Stir in the coconut until blended. The frosting can be used immediately or stored, covered, in the refrigerator for up to 3 days.



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