Blend cream cheese, milk, vanilla and salt. Gradually add sugar, beating until frosting is smooth and of spreading consistency. If necessary, stir in additional milk, 1 teaspoon at a time.
Variations:
Chocolate: Before adding sugar, stir in 2 oz. melted unsweetened chocolate (cooled)
Coffee: Blend in 1 tablespoon powdered instant coffee with the cream cheese.
Peppermint: Stir in 3 drops of red food coloring and 2 tablespoons crushed peppermint candy. If desired, sprinkle top of frosted cake with crushed peppermint candies.
Fills and frosts two 8 or 9 inch layers or one 9x13 inch cake.
