Ingredients:

  • 8 oz (225 g) full-fat, brick-style Cream Cheese, softened to room temperature
  • ½ cup (1 stick or 113 g) Unsalted Butter, softened to room temperature
  • 3 to 3 ½ cups (360 g to 420 g) Powdered Sugar (Icing Sugar), sifted
  • 1 tsp (5 ml) Pure Vanilla Extract
  • ¼ tsp (1.25 g) Fine Sea Salt
  • 1–2 Tbsp (15–30 ml) Milk or Heavy Cream (Optional, for thinning)

Instructions:

  1. Prep the Ingredients: Ensure butter and cream cheese are perfectly softened. Sift the powdered sugar into a separate bowl—do not skip this step, or you’ll end up with lumps.
  2. Combine Fats: Place the softened cream cheese and butter into the bowl of the stand mixer or a large mixing bowl.
  3. Cream Until Smooth: Beat on medium-low speed for 1 to 2 minutes. Stop and scrape down the bowl, then continue beating on medium speed until the mixture is completely uniform, lightened, and absolutely lump-free. This vigorous creaming prevents separation later.
  4. Add Flavour: Mix in the vanilla extract and salt until just combined.
  5. Incorporate Sugar (Low Speed): Reduce the mixer speed to the lowest setting to avoid a sugar cloud. Slowly add the sifted powdered sugar, about ½ cup at a time, allowing each addition to fully incorporate before adding the next. Scrape down the sides and bottom thoroughly.
  6. Whip for Volume: Increase the mixer speed to medium-high. Beat the frosting for 1 to 2 minutes. The mixture will lighten in colour, become visibly fluffy, and gain volume. Stop mixing as soon as it reaches the desired fluffy consistency; over-beating can warm the mixture.
  7. Adjust Consistency (If Needed): If the frosting appears too thick or stiff, add milk or cream, 1 teaspoon at a time, until the desired spreading consistency is reached.
  8. Chill (If Piping): If using the frosting for piping or structural layering, transfer it to the refrigerator for 20–30 minutes to firm up slightly. Otherwise, it is ready to use straight away.