Classic Cream Cheese Frosting

Name: Classic Cream Cheese Frosting
Yield: 4 servings
Ingredients: 1 2 (8-ounce packages) cream cheese, room temperature; 1 1 cup (2 sticks) unsalted butter, room temperature; 1 1 tablespoon plus 1 teaspoon vanilla bean paste or vanilla extract; 1 1/8 teaspoon kosher salt; 1 2 1/3 cups powdered sugar

From the kitchen of Carly

Tangy cream cheese and butter whipped until impossibly fluffy, this frosting strikes the perfect balance between richness and brightness. Vanilla bean paste adds subtle depth. Spread it thick on layer cakes or cupcakes for a frosting that actually tastes like something.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 (8-ounce packages) cream cheese, room temperature
11 cup (2 sticks) unsalted butter, room temperature
11 tablespoon plus 1 teaspoon vanilla bean paste or vanilla extract
11/8 teaspoon kosher salt
12 1/3 cups powdered sugar

Instructions

Using an electric mixer on medium-high speed, beat cream cheese and butter in a medium bowl until smooth, about 1 minute. Beat in vanilla bean paste and salt. Reduce mixer speed to low and gradually beat in powdered sugar. Increase speed to high and continue to beat until light and fluffy, about 2 minutes.
Frosting can be made 5 days ahead; chill, or freeze up to 1 month. Bring to room temperature, then beat with electric mixer on medium speed until smooth. If texture is not smooth, beat in water 1 tsp. at a time.