Ingredients:

  • 225g (8 oz) full-fat brick cream cheese, slightly cool
  • 115g (1/2 cup) unsalted butter, softened
  • 500g (4 cups) confectioners’ sugar, sifted
  • 10ml (2 tsp) pure vanilla extract
  • 1g (1/8 tsp) fine sea salt

Instructions:

  1. Place the 115g of softened unsalted butter into the bowl of your stand mixer.
  2. Fit the mixer with the paddle attachment and beat on medium high speed for 2 minutes until the butter looks pale and aerated. Note: This creates the airy structure needed to hold the sugar.
  3. Cut the 225g of slightly cool cream cheese (about 15°C) into four large chunks.
  4. Add the cheese to the butter and beat on medium high speed until just combined and smooth. Note: Stop immediately once blended to prevent friction from melting the fats.
  5. Turn the mixer down to the lowest possible setting to avoid a sugar cloud in your kitchen.
  6. Gradually add the 500g of sifted confectioners' sugar, one cup at a time, until each addition is fully incorporated.
  7. Pour in the 10ml of vanilla extract and add the 1g of fine sea salt.
  8. Increase the speed to medium and beat for exactly 60 seconds until the frosting is matte and holds a stiff peak.
  9. Transfer the bowl to the refrigerator and chill for 20 minutes before using.