Ingredients:

  • 8 ounces (227g) cream cheese, full-fat, cold, but not rock hard.
  • 1/2 cup (113g, 1 stick) unsalted butter, softened to room temperature.
  • 3 cups (360g) powdered sugar, sifted.
  • 1 teaspoon (5ml) vanilla extract.
  • Pinch of salt

Instructions:

  1. Soften Butter & Cream Cheese: Let the butter sit at room temperature.
  2. Combine Butter and Cream Cheese: In a large bowl, beat the softened butter and cold cream cheese together with an electric mixer until smooth and creamy. Be sure there are no lumps!
  3. Add Powdered Sugar: Gradually add the sifted powdered sugar, beating on low speed to prevent a sugar cloud. Increase speed to medium and beat until light and fluffy.
  4. Add Vanilla & Salt: Beat in the vanilla extract and salt until well combined.
  5. Adjust Consistency: If the frosting is too thick, add a tablespoon of milk or cream at a time until you reach your desired consistency. If it's too thin, add more powdered sugar, a tablespoon at a time.
  6. Chill (Optional): For a firmer frosting, cover the bowl and chill in the refrigerator for at least 30 minutes.