Ingredients:

  • 8 oz Full-fat brick cream cheese, slightly chilled
  • 1/2 cup Unsalted butter, softened to 65°F (18°C)
  • 1 tsp Pure vanilla bean paste or extract
  • 1/4 tsp Fine sea salt
  • 4 cups Confectioners' sugar, sifted
  • 1 tbsp Heavy cream

Instructions:

  1. In the bowl of a stand mixer fitted with a paddle attachment, combine the softened butter and the slightly chilled cream cheese.
  2. Beat on medium-high speed until the mixture looks smooth and pale.
  3. Turn the mixer to the lowest setting. Gradually add the sifted confectioners' sugar one cup at a time to prevent a sugar cloud and ensure smoothness.
  4. Add the vanilla and salt once the sugar is fully incorporated.
  5. Increase the speed to medium and whip for 2 minutes until it looks velvety and bright white. If a thinner consistency is desired for piping, add heavy cream one teaspoon at a time.
  6. Scrape the bottom of the bowl with a silicone spatula to ensure no cream cheese pockets remain before using.