Ingredients:

  • 8 ounces (227g) full-fat cream cheese, softened
  • 1/2 cup (113g) unsalted butter, softened
  • 3-4 cups (360-480g) powdered sugar, sifted
  • 1 teaspoon (5ml) pure vanilla extract
  • 1/4 teaspoon (1.25ml) salt
  • 1-2 tablespoons (15-30ml) milk or heavy cream (optional)

Instructions:

  1. In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
  2. Beat in the vanilla extract and salt until combined.
  3. Gradually add the sifted powdered sugar, one cup at a time, beating on low speed. Beat until smooth, scraping down the sides of the bowl as needed.
  4. If the frosting is too thick, add milk or heavy cream, one tablespoon at a time, until you reach your desired consistency.
  5. For best results, chill the cream cheese frosting for cupcakes in the refrigerator for at least 30 minutes before using.