Ingredients:

  • 16 oz full-fat brick cream cheese, slightly cool
  • 1/2 cup unsalted butter, slightly softened
  • 3 cups confectioners' sugar, sifted
  • 1 tbsp pure vanilla bean paste
  • 1/4 tsp fine sea salt

Instructions:

  1. Prep the fats. Ensure your 16 oz cream cheese is slightly cool to the touch and your 1/2 cup butter is soft enough to indent with a finger but not greasy.
  2. Combine the base. In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and butter.
  3. Cream the mixture. Beat on medium speed for exactly 2 minutes until the mixture is pale ivory and silky. This step breaks down the cheese proteins so they can accept the sugar later.
  4. Scrape the bowl. Stop the mixer and use a spatula to scrape the sides and the very bottom to ensure total homogeneity.
  5. Add the dry and aromatics. Add the 3 cups sifted confectioners' sugar, 1 tbsp vanilla bean paste, and 1/4 tsp sea salt.
  6. Slow start. Mix on the lowest speed until the sugar is mostly absorbed and not flying out of the bowl.
  7. Final whip. Increase the speed to medium and beat for exactly 60 seconds until the frosting looks velvety and holds its shape.
  8. Manual check. Give it one last stir with your spatula to knock out any large air pockets.