Mix the butter & cream cheese in a mixier with the wisk attachment. Add in the extract and mix well. All powered sugar 1 cup at a time, until it's the consistency of stiff butter cream. If needed, add in milk to thin. I make mine pretty stiff and pipe on with a zip lock bag. If I'm frosting with a spatula, I leave it a little less stiff.
Frost & eat! If not eating them in a day or two, store in the fridge.
Hanging on and hoping for the best...
Location: 10,000 Lakes and Twin Cities Peanut: 10,051 RefuPea: 112