Donna's Cream Cheese Frosting

I'm not sure where this recipe originally came from, but it's wonderful with my Butter Pecan Pumpkin Cake. And it's easy.

Ingredients

• One block of cream cheese (I've tried this with neufchatel, which is softer, but the frosting came out sort of thin, and the cake didn't look as pretty as I like. But it tasted fine.)
• 1 teaspoon vanilla extract (or imitation, of course)
• 1/2 cup butter, softened
• 1 cup powdered sugar
• 1 tablespoon milk

Directions

1. Beat together the cream cheese, vanilla, and butter until creamy. Fluffy. Fluffy and creamy.
2. Gradually add powdered sugar. And you're doing this gradually so you don't end up with a face full of sugar. Trust me.
3. Once that's mixed, just add the tablespoon of milk, which will smooth it out and make it spreadable. And if there's any kind of lumps in your frosting, the milk will smooth those out.
4. Done! Put it on a cake (just a suggestion).