PIÑA COLADA CREAM CHEESE FROSTING

PIÑA COLADA CREAM CHEESE FROSTING 2 sticks (1 cup) (226g) unsalted butter, slightly softened 2 (8oz.) (452g) cream cheese (use full fat cream cheese) straight from the refrigerator 1 1/2 teaspoon (6g) coconut extract 1 teaspoon (4g) rum extract 6 to 6 1/2 cups ( 747g) powdered sugar Add the butter to the mixing bowl and beat until smooth. Add the cream cheese that has been cut into small to medium size pieces, beating with the butter until well blended and smooth. Add the rum and coconut extracts. Slowly add the powdered sugar, beating until smooth. Do not beat above medium speed or for too long. The longer you beat the softer the frosting becomes. If it becomes too soft to pipe, just refrigerate for a short while. Use the frosting while it is still chilled. If it becomes too soft, refrigerate until it firms up a bit or put in the freezer for 5 minutes or so to return to a good piping consistency. ​