2 (8 oz) blocks cream cheese 2 stiks butter 1/2 tsp vanilla extract 1/4 c + 2 tbsp whiskey (I used Evan Williams) 2 tbsp maple syrup 4 c powdered sugar
Bring cream cheese and butter to room temperature. Cream together in a mixing bowl until combined. Add vanilla, whiskey, and syrup. Mix for another 2 minutes or so, scraping bowl down occasionally. With the mixer on low, add 1 c of powdered sugar at a time, once it’s fully incorporated, add another cup. You may end up needing more or less to get to the consistency you want. Mine seemed on the thin side with 4 cups, but I put the bowl in the refrigerator for 30 minutes before piping and it came out perfectly.