Ingredients:

  • 1 cup (226g) Unsalted Butter, slightly softened but cool
  • 8 oz (226g) Full-Fat Cream Cheese, cold block style
  • 4.5 cups (562g) Powdered Sugar, sifted
  • 1 tbsp (15ml) Pure Vanilla Extract
  • 1/4 tsp Fine Sea Salt

Instructions:

  1. Ensure the butter is at cool room temperature (pliable but not greasy) and the cream cheese is cold from the fridge until 10 minutes before use.
  2. Place the butter in a stand mixer fitted with a paddle attachment. Beat on medium-high speed for 3–5 minutes until the butter is aerated and turns almost white.
  3. Add the cold cream cheese in four equal chunks, beating briefly after each addition just until combined to prevent the cheese from over-softening.
  4. Reduce the mixer to the lowest setting and gradually add the sifted powdered sugar one cup at a time until incorporated.
  5. Add the vanilla extract and fine sea salt. Increase speed to medium and whip for 2 minutes until the frosting is velvety and holds its shape.
  6. Optional: For intricate piping, chill the frosting in the refrigerator for 20 minutes before transfering to a piping bag.