Ingredients:

  • 8 ounces (227g) full-fat cream cheese, softened to room temperature
  • 1/2 cup (113g or 1 stick) unsalted butter, softened to room temperature
  • 3-4 cups (360-480g) powdered sugar, sifted
  • 1-2 teaspoons vanilla extract
  • 1-2 tablespoons milk or heavy cream (optional, for adjusting consistency)
  • Pinch of salt

Instructions:

  1. Ensure cream cheese and butter are softened to room temperature. Sift powdered sugar to remove any lumps.
  2. In a large mixing bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy. This is crucial for avoiding lumps.
  3. Gradually add the sifted powdered sugar, one cup at a time, beating on low speed after each addition. Scrape down the sides of the bowl as needed.
  4. Stir in the vanilla extract and salt.
  5. If the icing is too thick, add milk or heavy cream, one tablespoon at a time, until the desired consistency is reached.
  6. Beat on medium-high speed for 1-2 minutes, until the icing is light and fluffy. Be careful not to overbeat, or it can become runny.
  7. Use immediately to frost your favourite cake or cupcakes. Otherwise store in an airtight container in the refrigerator for up to 3 days. Allow to come to room temperature and re-whip lightly before using.